 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
yummy and filling and kid approved! taken from the web. i've used frozen (or fresh) bananas instead of the sugar and add them to the blender part. i've also subbed splenda (both brown sugar and regular) before. i usually use 2 or 3 T of multigrain cereal from Hodgson's Mill rather than the wheat germ and semola. these freeze really well. Ingredients:
3/4 cup flour (or whole wheat) |
2 tablespoons wheat germ |
2 tablespoons semolina (or cream of wheat) |
1/4 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1 tablespoon sugar |
1/2 cup cooked quinoa |
3/4 cup plain yogurt |
2 eggs |
1/2 teaspoon vanilla |
2 tablespoons oil |
Directions:
1. In a large bowl, combine flour, wheat germ, semola, salt, baking soda, baking powder and sugar. Stir to combine. In a blender, combine cooked quinoa, yogurt, eggs, vanilla, and oil. Blend until well mixed. Make a well in the center of the dry ingredients and add the quinoa mixture. Stir just until moist. Pour about 1/3 cup of batter into a nonstick frying pan coated with nonstick cooking spray. Cook until golden brown on the bottom, then flip and cook on the second side. Serve warm with maple syrup and/or fruit, if desired. Makes 6-8 pancakes. Adapted from another recipe.
|
|