Multigrain Quinoa Pancakes recipe

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Ingredients

4 cups multigrain flour
2 cups quinoa flour
3 tablespoons raw cane sugar
2 tablespoons baking powder
1 pinch salt
1 cup solid coconut oil
½ cup milk
1 egg

Nutrition Info

798.5 calories
carbohydrate: 82.8 g
cholesterol: 32.6 mg
fat: 44.7 g
fiber: 18.4 g
protein: 20.5 g
saturatedFat: 31.9 g
servingSize: -
sodium: 544.4 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk multigrain flour, quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with a fork in a bowl, whisk into flour mixture until well mixed. Measure 1 cup mixture, reserving the rest in a large container with a lid in the refrigerator for another use.

  2. Mix the 1 cup flour-coconut oil mixture, milk, and egg together in a bowl until batter is well mixed.

  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

12 pancakes

Recipe Note

Healthy pancakes made with multigrain and quinoa flours.

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