Bucks Pancakes

After my sprint/run this morning, I wanted carbs. And lots of 'em. So I decided to make pancakes, I was kinda nervous because for some reason my last few attempts in making my own pancake recipe have failed (a few months before I would make my own pancake recipes without a problem, but I guess I got too confident and started to play around too much jaja) I figured that the problem was egg whites, I used to add egg whites for the extra protein but I realized that they were drying my pancakes out. I finally decided to forget about the egg whites. Besides, these pancakes contain complete protein from the quinoa and the egg, so that's good enough. IMG_9737 IMG_9865

These pancakes were mini pancakes, they kinda look like cookies from a distance. As always, I ended up eating them with my hands and not using the fork I brought along. Food tastes much butter when you eat it with your hands! At least I think so.

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I used two types of flour in this recipe. I usually do that when I'm using buckwheat flour due to its strong flavor. Both quinoa and buckwheat flour are full of fiber and full of nutrients. I like using quinoa flour in most of my recipes because it is a complete protein and it works well in most recipes.

Fact: Buckwheat flour actually does not come from wheat, so it's wheat free, therefore, gluten free. So where does it come from? It comes from a fruit seed that's from the same family as rhubarb.

IMG_9841 Recipe

Needed:

  • 1/4 cup buckwheat flour
  • 1/4 quinoa flour
  • 1 tsp baking powder
  • dash of sea salt
  • sweetener of choice. I used pure stevia
  • 1 large egg
  • 1/2 cup almond milk
  • pure vanilla extract
  • fresh or frozen blueberries
  • 1/2 tbsp coconut oil for greasing

Directions:

  1. mix wet ingredients together
  2. mix dry ingredients together
  3. slowly add the wet mixture to the dry and mix until you get a slightly runny dough
  4. heat a frying pan on medium heat. Grease with coconut oil or oil of choice
  5. pour small circles of dough to the pan using a scoop or a very big spoon.
  6. add the blueberries on top
  7. When the edges start to brown or bubbles start to foam (doesn't always happen with non-wheat flour)  flip the pancakes to cook the other side. About 1-2 minutes

Tip: the smaller the pancakes the easier it is to flip them ja!

Toppings & layers:

Cashew butter between the pancakes. Pepitas, pomegranate seeds, and cocoa nibs.