Ingredients
Units
Scale
- 1 cup organic all-purpose flour
- 1/2 cup Quinoa flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- Pinch of salt
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons coconut oil, melted down
- 1 cup whole milk
Instructions
- In a medium bowl, whisk together all the dry ingredients.
- Add the eggs, vanilla, coconut oil and ½ cup of whole milk. Whisk until everything is incorporated. If the mixture is very thick add the rest of the milk slowly while whisking. The batter should be a little clumpy but smooth enough to whisk through.
- Heat a large cast iron griddle and melt down a few pats of butter.
- Using a ladle pour the batter onto the hot pan. When the pancakes begin to bubble on top, flip and cook on the other side.
- Repeat until you have a desired amount of pancakes. If you have any leftover batter, store in an airtight container and store in the refrigerator.
- Serve with maple syrup or honey and butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
