Multi Grain Pancakes (GF/DF/SF)
Teff pancakes are my daughter's favorite, but when we were out of Teff one cold winter morning it was time to improvise. The result was combining several organic whole grains in my cupboard, corn masa (fine ground), quinoa (grind or use flour), and rolled oats.
Blend in large bowl:
1 cup quinoa flour
1/2 cup corn mesa flour
1/2 cup rolled oats
1 tsp. cinnamon
1/2 tsp. cardamom*
1/4 tsp Himalayan or Celtic sea salt
1 tsp baking soda
2 tsp Rumford baking powder (aluminum free)
Whisk together in a small bowl:
2 free range eggs
1 T apple cider vinegar
1 cup almond milk
1 cup organic applesauce
2 tsp raw honey
1/2 tsp vanilla
Add teaspoon of coconut oil to a 12" fry pan or flat pan and place a ladel of batter onto a pan that sizzles when a drop of water is used to test the heat. When the batter starts to bubble all over the top side, flip and do the other side until golden browned. Serve with real maple syrup or fresh preserves. Or blend fruit and honey in a blender as a topping.
Blend in large bowl:
1 cup quinoa flour
1/2 cup corn mesa flour
1/2 cup rolled oats
1 tsp. cinnamon
1/2 tsp. cardamom*
1/4 tsp Himalayan or Celtic sea salt
1 tsp baking soda
2 tsp Rumford baking powder (aluminum free)
Whisk together in a small bowl:
2 free range eggs
1 T apple cider vinegar
1 cup almond milk
1 cup organic applesauce
2 tsp raw honey
1/2 tsp vanilla
Add teaspoon of coconut oil to a 12" fry pan or flat pan and place a ladel of batter onto a pan that sizzles when a drop of water is used to test the heat. When the batter starts to bubble all over the top side, flip and do the other side until golden browned. Serve with real maple syrup or fresh preserves. Or blend fruit and honey in a blender as a topping.