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Share your recipes March 2013

Food Ventures

Apple Pie Pancakes

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(Courtesy of Quinoa Revolution)

Makes 18 pancakes, serving 6

A nutritious breakfast that could easily double as dessert.

2 & 2/3 cups quinoa flour

¼ cup organic cane sugar or white sugar

2 tablespoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

2 & ½ cups buttermilk

2 large eggs

2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1 & ½ cups peeled and diced apples

Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. In a medium bowl, whisk together the buttermilk, eggs, oil and vanilla; stir in the apples. Add the buttermilk mixture to the flour mixture and combine well.

Lightly grease a large skillet or spray with cooking oil and place on medium-high heat. When the skillet is hot, spoon the batter into the pan to make 4-inch rounds. When a few bubbles form on the top, flip the pancakes and cook for 30 seconds more or until the center springs back when gently pressed. Serve hot with butter and maple syrup.



Ann's Article:

2013 – Year of Quinoa


Ann Hattes travels far and wide in search of interesting food adventures.

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