Get your day going with a healthier version of pancakes.
If making the lemon syrup, make the syrup before making pancakes in order the syrup to have enough time to cool.
1 cup brown rice flour + 1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. sea salt
1 tbsp. coconut palm sugar
2 heaping tbsp soy flour + 4 tbsp water
1 tsp. vanilla extract
1-1/2 to 2 cups hemp milk
1 cup cooked white quinoa
1 tbsp. olive oil; plus more for greasing a skillet or griddle
Replace soy flour + water with 1/2 cup applesauce
Replace soy flour + water with 2 eggs
1 tbsp. coconut palm sugar with 1 tbsp. sugar
1 tbsp. coconut palm sugar with 1/2 tbsp. honey
1-1/2 to 2 cups hemp milk with 1-1/2 to 2 cups unsweetened soy milk
1-1/2 to 2 cups hemp milk with 1-1/2 to 2 cups organic whole milk
1. Preheat oven to 200°F. Heat 2 to 3 tbsp. of olive oil over medium-high temperature in a skillet or griddle.
2. In a large bowl, toss together the flour(s), baking soda, salt and sugar, and soy flour (if using applesauce or eggs instead of the soy flour mix those ingredients with the wet ingredients and omit soy flour).
3. Whisk together the vanilla, milk, and water (if using applesauce or eggs instead of the soy flour, omit soy flour and water). (Hint: Start with 1-1/2 cups milk for thick pancakes and gradually add up to 2 cups more for thinner pancakes).
4. Add the liquid ingredients with the quinoa to the flour mix to make the pancake batter. Mix until thoroughly combined. Don’t over mix batter, for it’s best to have a few lumps for fluffy pancakes.
5. Ladle 1/4 to 1/2 cup of pancake batter into the skillet or griddle. Try to cook 3 pancakes in one skillet at the same time. When the edges are dry and bubbles appear on the surface, flip the pancakes over to cook the other side. When both sides are golden brown, remove pancakes from the skillet or griddle and place in onto a baking sheet. Place baking sheet in the oven to keep pancakes warm. Repeat with the rest of the batter.
6. Serve pancakes with Meyer Lemon syrup (see recipe below).
The zest from 2 lemons
The juice from 4 to 6 lemons
1-cup palm sugar or maple syrup
1. In a medium saucepan, heat all ingredients together and bring to a boil.
2. Reduce heat to bring the liquid to a low simmer. Leave saucepan uncovered.
3. When the syrup is reduced in half and thicken, let cool slightly before pouring over pancakes.
Recipe adapted from Quinoa Pancakes with Meyer Lemon Syrup by Sanura Weathers
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