| Barley, Oat and Quinoa Pancakes with Raspberry-Peach Topping |
| Written by Cassie | ||||||||
| Thursday, July 3 2008 | ||||||||
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For the topping, I sliced two fresh white peaches and tossed them into a bowl with a squeeze of lemon juice, a handful of raspberries and a spoonful of sugar. Barley, Oat and Quinoa Pancakes Dry Mixture: 1/2 cup mixture of barley and oat flour* 1/4 cup whole wheat pastry flour 3/4 teaspoon baking powder a little pinch of salt 1 tablespoon sugar 1/2 teaspoon cinnamon
Wet Mixture: 2/3 cup soy milk 1 tablespoon flaxseed meal small splash of vanilla extract 1/2 cup cooked quinoa Combine all dry ingredients in a bowl and set aside. Add soy milk to measuring cup and stir in flax meal. Allow mixture to sit about five minutes to thicken. Once thickened, mix in vanilla and quinoa. Add wet mixture to the dry mix and stir to combine. Heat a lightly oiled non-stick skillet or griddle pan over medium heat. Ladle batter into pan using a heaping 1/8 cup measure for each pancake. Cook until pancakes begin to bubble around the edges and are lightly browned on the bottom. Flip them over and finish cooking through. Serve with topping of your choice. Yields 6 pancakes.
* For the barley and oat flour mixture, I took 1/4 cup each of rolled oats and rolled barley and ground it in a coffee grinder.
Related Articles: Comments (9)
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Syrie
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| Hi Cassie. Your Pancakes look lovely. I absolutely love the addition of raspberries and peaches. |
| This sounds like an excellent way to use up leftover quinoa! and the fruit sounds just so lovely because summer fruit seems so far away for us! |
| These pancakes must be hearty. I can't wait to try them. And fruit toppings are the best! |
Yum I'll have to try this! I don't eat pancakes often because the recipes I know aren't healthy but this one looks delicious AND healthy. |
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