John Myers
Ingredients for 5 servings:
- 50 g white quinoa
- 150 g almond flour, a little more if necessary
- 300 ml buttermilk
- 2 m.-sized eggs
- 2 tsp baking powder
- 1 pinch of salt
- Fat for frying
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
protein-rich pancakes
Cook the quinoa according to the instructions and let it cool. Quickly mix all ingredients (except the fat) in a bowl. Using a mixer makes the batter smoother and the pancakes more delicate. Let it stand for a short time to rise. Then whisk everything again. Add a little fat to the pan. Pour the batter into the hot pan with a spoon or ladle. When the pancakes start to release from the bottom of the pan, turn them over and briefly cook the other side. Tip: The pancakes can be eaten sweet with maple syrup or fruit, or savory with cream cheese and chopped vegetables. The buttermilk can also be replaced with another milk (almond, rice, or oat milk). There is a video for this recipe on my YouTube channel: https://youtu.be/stoM_yR5Djg
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