It doesn't matter what time of year it is, pancakes are always a big thing around our house. Not so much for me, as I generally prefer a savory breakfast, but for the boys and Skye.
They love them so much that I usually get cheers when I make them. (Which it typically at least once or twice a week.)
Of course, I'm always looking for ways to make them healthier.
Though they aren't quite as light as pancakes made with traditional flours, I love that they are packed with nutrition AND I still get cheers!
What's a breakfast staple around your house?
- In a medium bowl whisk together quinoa flour, almond flour, cooked quinoa, sweetener, baking powder and sea salt. In a large bowl whisk together egg, milk and vanilla. Add flour blend and stir until well combined.
- Heat a non-stick griddle to medium heat and spray with organic canola oil. Using a ¼ cup measure, add pancakes. Cook for 3 to 4 minutes, until golden brown and flip. Cook for 4 more minutes. Serve warm.