Breakfast Week 9
KCSwigart
Posts: 67
Breakfast Week 9 - Gluten-Free Buckwheat Pancakes
What You'll Need:
1/4 cup quinoa flour
1/4 cup corn flour (not cornmeal flour)
1 tbsp. ground flax seeds (or flax meal)
2 tbsp. tapioca flour (or cornstarch or arrowroot)
1 tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup soy milk
1/2 cup water
2 tbsp. pure maple syrup
2 tbsp. canola oil
1/2 tsp. pure
What You'll Need to Do:
In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon, and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and pre-heat a large, non-stick or cast iron pan over medium-high heat.
When pan is hot, spray with a thin layer of cooking spray and use measuring cup to pour batter and form pancakes. The pancakes should start to form little air bubbles. Cook for 2 1/2 to 3 minutes, then cook and flip and cook for 2 minutes more. Top with fresh fruit or syrup and serve immediately.
Enjoy!
What You'll Need:
1/4 cup quinoa flour
1/4 cup corn flour (not cornmeal flour)
1 tbsp. ground flax seeds (or flax meal)
2 tbsp. tapioca flour (or cornstarch or arrowroot)
1 tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup soy milk
1/2 cup water
2 tbsp. pure maple syrup
2 tbsp. canola oil
1/2 tsp. pure
What You'll Need to Do:
In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon, and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and pre-heat a large, non-stick or cast iron pan over medium-high heat.
When pan is hot, spray with a thin layer of cooking spray and use measuring cup to pour batter and form pancakes. The pancakes should start to form little air bubbles. Cook for 2 1/2 to 3 minutes, then cook and flip and cook for 2 minutes more. Top with fresh fruit or syrup and serve immediately.
Enjoy!
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