We are a pancake loving family here in the Iglesias household. I honestly think we’ve been eating pancakes every weekend since I was pregnant (it may have started with a craving). Thankfully, our daughter loves them and I quickly began thinking of ways to get more nutrition in them. I’ve never used quinoa flour before and was curious to see how the texture would be or even the flavor. I figured a cup is reasonable (for now, I may experiment more later and add almond flour as well) because it’s protein plus adding flax seeds gives her the fiber and omegas she needs.
The end result was an interesting flavor. It had a slight nuttiness that I didn’t mind and was surprised that Isabella actually liked it. Of course a little bit of maple syrup didn’t hurt either. Danny was a bit skeptical at first because it’s hard to mess with a simple bonafide fluffy pancake but he ate all of it. When we have left overs, I freeze them and we have them during the week. I find them pretty filling so to me a little goes a long way.
By the way, I found quinoa flour on Amazon, neither of the grocery stores near me carried it.
Protein Pancake Mix
4 servings per mix
3 cups of whole wheat flour
1 cup of toasted quinoa flour (this is completely optional, look below on how to toast the flour, if not available use whole wheat)
2 cups of all purpose flour
3 tablespoons of granulated sugar
1 tablespoon of salt
1 ½ teaspoons of baking powder
Mix all ingredients in a large bowl. Use immediately or store in a large zip lock bag for a week or for up to 2 months in an airtight container.
To make pancakes, combine 2 cups of pancake mix and 2 tablespoons of ground flaxseed in a large bowl.
In a small bowl, whisk:
2 1/2 cups of buttermilk
4 tablespoons of melted butter (cooled, not hot!)
Add the egg mixture to the pancake mix and whisk until combined.
Heat a large griddle or non stick pan over medium heat. Using a ¼ measuring cup, pour batter on the pan (you might have to spread the batter because it may be thick) and cook until brown on bottom and slight bubbles on top; about 4 minutes. Flip and cook for about 4 minutes more. Transfer to plate and repeat with the remaining batter.
Serve with warm maple syrup (I prefer grade A or B maple syrup) and butter.
*Most of the times we have enough left over for me to freeze in small zip lock bags for breakfast during the week. Pancakes can last 1-2 months in the freezer. You can place wax paper in between pancakes before freezing in a large zip lock bag or just freeze them by smaller portions.
Toasting Quinoa Flour:
Preheat oven to 250 degrees. Grab a baking a sheet and place a sheet of parchment paper on top. Spread the flour evenly on the parchment paper (no thicker than 1/4 inch). Bake for about 45-50 minutes.
The house will smell a little weird (kinda grassy) but toasting the flour will help make it less nutty and more subtle in flavor. Trust me, it makes a HUGE difference.
When the time is up, let the flour cool completely. I place the flour in a ziplock bag if I’m not using it right away. You can also place it in the freezer but make sure you label it!