Tuesday, October 19, 2010
I came across this recipe at one of my favorite recipe sites, keyingredient.com. I adapted the recipe a bit, adding bean flour to the quinoa flour (you can make your own bean flour in a grain grinder or a Vita-Mix blender), and making my own sour milk using cider vinegar, as described below. These pancakes have an amazing 11 grams of protein per serving! Enjoy!
4 tsp cider vinegar
3 1/2 cups milk
3/4 cup pinto bean flour
2 1/4 cup quinoa flour
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1 tsp salt
1/2 cup brown sugar
4 tsp baking powder
2 tsp baking soda
1/4 cup vegetable oil
2 cups pumpkin puree
Step 1. Combine vinegar and milk and let sit for ten minutes, until milk is curdled.
Step 2. Mix all the dry ingredients in a medium-sized bowl.
Step 3. Mix all the wet ingredients in a large bowl, including the milk mixture.
Step 4. Pour the flour mixture into the pumpkin mixture and mix well.
Step 5. Butter a skillet and pour on 1/4 cup portions. Cook until browned on each side. Pancakes will be moist in the center.
For Complete nutrition data go HERE.