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.

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