Recipe by Chef Joey Z.
I've made these twice now and I have to say I just love the taste! I made my own corn flour from the Hopi Corn we grew in our garden. I think the fact that it was fresh really added to the delicious taste of these pancakes. I got the original recipe from the Quinoa Flour bag, but changed some of the ingredients to make it Vegan. I guesstimated it took about 2-3 minutes per side of pancake, but you will know when the bubbles form and the pancake has risen that it's time to flip it. You can always peek under the pancake to see if it's golden brown, then it's time to flip it. I doubled this recipe and it turned out just fine.
Top Review by Salialto
I really like this recipe and have made it several times now, trying different things. I made it as written and I felt it was too oily. 2 tablespoons of oil would be plenty I think. I also felt there was too much liquid, but perhaps it is because I used lite coconut milk. I only used about 2/3 of the milk mixture. I made the recipe again using skim milk and it would have been way too runny if I used the entire mixture. I only used about half. I also subbed 1/4 cup of applesauce for the oil and I thought that was great! I really like salt, so this quantity is good for me, but it might be a bit much for some. After experimenting, I prefer this with 1/2 cup skim milk and 1 Tbs of lime juice in place of the coconut milk mixture, 1/4 cup of applesauce in place of the oil, and a real egg instead of the egg substitute. Now it is perfect for me! And only 310 calories per serving like this. Great recipe. Thank you!
- 1⁄3 cup quinoa flour
- 1⁄3 cup cornmeal
- 1⁄3 cup quick-cooking rolled oats
- 1 tablespoon raw sugar
- 1⁄2 teaspoon sea salt
- 3 tablespoons sunflower oil
- 1 1⁄2 teaspoons baking powder
- 1 cup coconut milk (or other non dairy milk)
- 1 tablespoon lime juice (or lemon added to the milk to make it sour aka butter milk)
- 1 egg substitute (I used Ener-G)
Directions See How It's Made
- Put the lime juice into the non-dairy milk.
- Combine all the dry ingredients in a bowl and mix together well.
- Then, add in the sour milk, prepared egg substitute and the oil into the dry ingredients.
- Whisk together well.
- NOTE: Put about 1/4 cup of the batter into the hot oiled pan pan.
- Fry in a non-stick pan until bubbles form on the top of the pancakes. Then flip and cook the other side. You might have to add a tiny bit more oil for each new batch you cook. It depends on the pan.
- Serve warm with vegan margarine and maple syrup -- mmmm.
- Bon Appetit!