I still had sweetness on my brain this morning from my waffles yesterday. I froze the rest of the waffles I made yesterday for a quick breakfast to bring to work during the week, so Sundays are the days where I usually make chocolate chip pancakes. I stopped buying the pre-made pancake mixes a while ago since it takes no time to make your own. Since I had the quinoa flour, I was curious whether I could use that in place of regular flour and it turns out you can! I adapted this recipe from a recipe I read on www.recipezaar.com It gave me a base, and I just adjusted it from there.
1 1/2 cups of quinoa flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 egg, 2 egg whites
1 1/2 cups milk
1 TB. Earth balance buttery spread (melted)
1/4 cup sugar
1/4 cup of ground flax seed
Just mix all the ingredients together. I actually increased the flour because when I first poured it on the griddle….ummm….way too thin!
So I added the additional 1/2 cup of flour to make the batter thicker…much better!
The only thing that I would do different next time is I would reduce the corn meal. They tasted great, and I love the texture/taste of the cornmeal, but my kids could tell something was different about these and I think it was the flavor of the cornmeal. I think the pancakes would turn out just as well with omitting that ingredient all together!
Drop by 1/4 cup measure onto a skillet coated with cooking spray. My batch made 14 big pancakes. Each pancake is 107 calories, 2.7 grams of fat and 2.63 grams of fiber. I had 3 for breakfast with sugar free syrup and an apple and I was stuffed!!