JOEY'S QUINOA PANCAKES
I've made these twice now and I have to say I just love the taste! I made my own corn flour from the Hopi Corn we grew in our garden. I think the fact that it was fresh really added to the delicious taste of these pancakes. I got the original recipe from the Quinoa Flour bag, but changed some of the ingredients to make it Vegan. I guesstimated it took about 2-3 minutes per side of pancake, but you will know when the bubbles form and the pancake has risen that it's time to flip it. You can always peek under the pancake to see if it's golden brown, then it's time to flip it. I doubled this recipe and it turned out just fine.
Provided by Chef Joey Z.
Categories Breakfast
Time 24m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Put the lime juice into the non-dairy milk.
- Combine all the dry ingredients in a bowl and mix together well.
- Then, add in the sour milk, prepared egg substitute and the oil into the dry ingredients.
- Whisk together well.
- NOTE: Put about 1/4 cup of the batter into the hot oiled pan pan.
- Fry in a non-stick pan until bubbles form on the top of the pancakes. Then flip and cook the other side. You might have to add a tiny bit more oil for each new batch you cook. It depends on the pan.
- Serve warm with vegan margarine and maple syrup -- mmmm.
- Bon Appetit!
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Layla Gomez
[email protected]I'm going to try making these pancakes this weekend. They look so good!
J.N. Rider “DJ” King
[email protected]I'm allergic to quinoa, so I can't eat these pancakes. But they look delicious!
Omar Alsayes
[email protected]These pancakes are okay, but I've had better. I think I'll stick to my old recipe.
Taha Munir
[email protected]I'm not sure what I did wrong, but my pancakes turned out dry and crumbly. I'm going to try again with a different recipe.
ABDULLA AL NOMAN
[email protected]I've made these pancakes several times now and they've always turned out perfectly. They're my new go-to breakfast recipe.
Aa As
[email protected]These pancakes are a great option for a gluten-free breakfast. They're also a good source of protein and fiber.
MAHIR 007
[email protected]I love the versatility of these pancakes. You can serve them with anything from fruit to syrup to yogurt.
Amoh Davu
[email protected]These pancakes are really easy to make. I was able to whip up a batch in just a few minutes.
Shakir Ab
[email protected]I was a little hesitant to try these pancakes because I'm not a big fan of quinoa. But I'm so glad I did! They're so light and fluffy, and the quinoa flavor is very subtle.
M K SENARATH JAYATHUNGA
[email protected]I'm always looking for new and healthy breakfast recipes, and these pancakes fit the bill perfectly. They're delicious and good for you.
Rafeeq Khan
[email protected]These pancakes are a great way to use up leftover quinoa. I always have some in my fridge, so it's nice to have a recipe that I can use it in.
Tenusha Limbu
[email protected]I made these pancakes for my family and they were a hit! Even my picky kids loved them.
John Miras
[email protected]I love that these pancakes are made with quinoa. It gives them a unique texture and a boost of protein.
Michelle Graham
[email protected]These pancakes are a great way to start the day! They're fluffy, flavorful, and packed with nutrients.