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.
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.
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.
- 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
- mix wet ingredients together
- mix dry ingredients together
- slowly add the wet mixture to the dry and mix until you get a slightly runny dough
- heat a frying pan on medium heat. Grease with coconut oil or oil of choice
- pour small circles of dough to the pan using a scoop or a very big spoon.
- add the blueberries on top
- 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.