Cinnamon Peach Quinoa Pancakes
I love pancakes being diabetic I have to be careful, but Quinoa is high in protein and gluten free.
Made entirely with quinoa flour, these pancakes are moist, delicate, and hearty – in other words, perfect for a leisurely fall morning.
These gluten- and low glycemic pancakes are impossibly tender. They have a melt-in-your-mouth creaminess along with the sweetness of fresh peaches, and fragrant fresh-grated cinnamon.
- 2 eggs
- 1 cup plain yogurt or greek yogurt
- 1 cup milk or your choice of non-dairy product.
- 1/3 cup honey (2/3 coconut sugar)
- 1 2/3 cups quinoa flour
- 3 tablespoons ground flax seed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 teaspoon fresh ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and cooled, plus more for cooking
- 1 cup peaches, cut into paper thin slices and halved
- Preheat your griddle or skillet over medium heat.
- Melt the butter and set it aside to cool.
- In a small bowl, combine the eggs, yogurt, milk, and honey. In a large bowl, stir together the quinoa flour, flax, baking powder, baking soda, sea salt, and cinnamon.
- Fold the wet ingredients into the dry, and stir just until combined.
- Fold in the vanilla and melted butter, stirring just until combined.
- Finally, fold in the peaches, turning the batter until they are well-dispersed.
- Add a tablespoon of butter to the preheated skillet.
- Pour about 1/3 cup batter for each pancake.
- After 2 -3 minutes the pancake should have tiny bubbles throughout, flip it and cook for another 2 – 3 minutes, until the pancake is golden brown and cooked through.
- Remove to a large platter in a warm over while you cook all of the pancakes.
- Serve with sliced peaches and a drizzle of maple syrup.
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