Oat-rageous Quinoa Pancakes
Recipe type: Breakfast
Cuisine: American
Yield: 12-14 3" pancakes
I usually double this recipe and freeze the rest for a quick future breakfast for my kids. Prepare once and use twice is what I'm all about! Be sure to layer parchment paper between the pancakes so they won't stick together. Put in a plastic baggie and freeze. Warm up in a toaster oven.
  • 1¼ cup oat flour and 1 cup quinoa flour OR reduce milk to 1½ cup and use 2¼ cups oat flour
  • 2 cups milk of choice OR 1½ if using all oat flour
  • 2 eggs
  • 2 Tbsp coconut oil
  • ½ tsp salt
  • 1 Tbsp baking powder
  • Optional ingredients:
  • Bananas, sliced or diced
  • Strawberries, sliced
  • Blueberries
  • Chocolate chips
  • Pecans, chopped
  1. Add the first group of the ingredients into a large mixing bowl and beat together with beaters or blend using a blender. The batter will thicken the longer it sits.
  2. Pre-heat a skittle to medium-high heat, coating with a small amount of coconut oil to keep the pancakes from sticking.
  3. Pour batter into circles on the skittle and watch the bubbles form on top. Once it is firm enough on the bottom, flip it over to cook on the other side until golden brown.
  4. Serve warm.
Recipe by Wholetarian Society at http://wholetarian.com/113