August 25, 2013 by Tammy
I love these pancakes because they are made of an interesting variety of flours and grains instead of the typical wheat. They are delicious and have a wonderful texture.
Almond, Oat & Quinoa Pancakes
Makes about 10 pancakes (Serves 3)
-1/2 cup gluten-free oat flour
-1/2 cup almond flour
-1/4 cup Ancient Harvest quinoa flakes
-1 T aluminum-free baking powder
-1 T tapioca starch
-ceylon cinnamon, to taste
-nutmeg, to taste
-1 banana, mashed with a fork
-1 1/4 cups water, no sugar added orange juice or almond milk (or a combo)
-almond butter, no sugar added apple butter, and/or pure organic maple syrup, for topping pancakes
1. In a small bowl, add flax meal followed by water, stirring with a fork as you go. Refrigerate flax egg for 15 minutes (or more) to allow it to get sticky like an egg. You can skip this step. You don’t need the flaxseeds.
2. Mix together the flours, quinoa flakes, baking powder, starch, cinnamon and nutmeg with a fork.
3. In another bowl, mash a banana with your fork.
4. Heat skillet over medium-low heat (we use a setting of 4 with our cast iron skillet).
5. Add flax mixture, banana and water/almond milk/orange juice to the dry ingredients, and mix until uniform.
6. Spray skillet with organic olive oil, or put in about 1 tablespoon of coconut oil.
7. Use a cookie scoop or ice cream scoop to scoop out batter into 3 or 4 mounds on your skillet.
8. Let the pancakes cook for 3 minutes, then flip and cook on the other side. After they are cooked, turn down the heat on the skillet a little bit, add some more oil, and start on your second batch.
9. Top with your favorite healthy pancake topping(s).