So lately I've been trying to watch my flour intake, part due to fitting into my wedding dress but mainly because of stomach problems. I find cutting my carb intake makes me and my body feel better! So the other day I came across this recipe for Blueberry Quinoa Pancakes and wanted to give it a go! The best part of this recipe: no flour! Whhaaaaat?! Hmmm must try this out!
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| My Blueberry Quinoa Pancakes with Creme Anglaise and Watermelon Mint Cleanse via Instagram: reeeeeeeems |
1) In the recipe, you see that it calls for 3 tsp of baking soda but when you look at the directions, it says baking powder instead. So I went with both. 1 1/2 tsp baking powder and 1/2 tsp baking soda. I didn't even add it up to 3 tsp and I found the recipe just fine.
2) I added about 3/4-1 cup of oats to the recipe. Thought it would add to the pancakes!
3) Instead of honey (which you all know I'm really not a fan of, taste-wise, but I've been using it for my skin, which makes it glow!), I used Yacon* syrup, not cheap, but I love using it when a recipe calls for honey or anything similar. I actually added about 2-2 1/2 T of the Yacon because I found 1 T wasn't really sweet. Not sure if that applies to the honey as well.
4) I added less than a 1/2 tsp cinnamon and a nice pinch of cardamom.
5) And lastly, I used Coconut Oil instead of Grapeseed, though I did have it on hand. Either one is fine!
The result?
Fun to make! The process is exactly like a regular pancake. Just keep an eye on the bubbles forming before flipping. Not as easy as regular pancakes but definitely possible. Sometimes the pancakes were easy to make and other times, too slippery to flip. They were firm for the most part and the ratio of pancakes to blueberries was perfect.
And the important part.....they taste like regular pancakes! If I wasn't the one that made them, I would not have guessed that these pancakes were without flour! Serve these pancakes with anything you normally eat them with! I believe the recipe made about 12-14 pancakes (some were indulged in by others before I counted so I'm estimating!;)
If you have a gluten intolerance, I highly recommend this recipe! And for those who want to make this vegan/vegetarian, just switch out the milk and find a good binding substitute for the eggs! You're all set!
*Note: Yacon Syrup is a low gylcemic sweetener that's better than sugar and has a molasses taste. It's a prebiotic and good for digestive health. It's found from the Yacon plant in Peru (which happens to be one of my favorite countries I've traveled to!). I found the Yacon Syrup in my local Whole Foods store but if you look online, I'm sure you'll be able to find it in other places. Try it out!
