Guest guest Posted May 16, 2007 Report Share Posted May 16, 2007 Maybe this recipe came from somewhere else. I searched it in the messages block and it didn't come up. I've never heard of quinoa, I'd like to give this a try. What is the texture of the flour like??? Dan , " genny_y2k " <genny_y2k wrote: > > I don't recall who posted this recipe and I could not find it in the > files. I tested it today and it is quick, easy and 'very tasty' > . The original recipe calls for water . I substituted vanilla soy > milk. I also substituted Smart Balance oil for olive oil. > > Note: The recipe states that the pancakes " do not brown much because > they do not contain sugar " ..I found this to be NOT true in my case. > It could be the soy milk and oil that makes the difference. The > pancakes 'bubbled' just the same as any other pancake and when I > turned them they were golden brown. I 'fried' them in a small amount > of Smart Balance Omega Oil. > > This recipe is Vegetarian-Vegan friendly > > I am posting my adapted recipe as follows. > > > Quinoa Flour Pancakes > > 2 cups Quinoa Flour > 4 tsp. baking powder > 1/2 tsp. sea salt > 2 cups vanilla soy milk > 2 Tabs. Smart Balance Omega Oil > > Scant amt. of Smart Balance oil for frying pancakes > > Combine Quinoa Flour,baking powder and salt. > Add milk, and oil. Stir until mixed . > Drop by spoon onto hot oiled griddle . > When the pancake begins to > bubble' turn and brown. > > Thanks to whoever submitted the original recipe > Deanna in Colorado > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2007 Report Share Posted May 16, 2007 Dan, This is the first time that I have used the flour. I bought it bulk at my local Vitamin Cottage Market. Inexpensive at apx. $1 per lb. It is organic. It has a very smooth powdery texture. Mixes easily and is the same texture like most pancake flour. The unique Quinoa taste remains . I have used the grain in the past and really enjoy the flavor. It is supposed to be very high in protein. I usually eat it as a side dish or as a topping for salad. Deanna in Colorado , " turbansombrero " <turbansombrero wrote: > > Maybe this recipe came from somewhere else. I searched it in the > messages block and it didn't come up. > I've never heard of quinoa, I'd like to give this a try. What is the > texture of the flour like??? > > Dan > > > , " genny_y2k " <genny_y2k@> > wrote: > > > > I don't recall who posted this recipe and I could not find it in > the > > files. I tested it today and it is quick, easy and 'very tasty' > > . The original recipe calls for water . I substituted vanilla soy > > milk. I also substituted Smart Balance oil for olive oil. > > > > Note: The recipe states that the pancakes " do not brown much > because > > they do not contain sugar " ..I found this to be NOT true in my case. > > It could be the soy milk and oil that makes the difference. The > > pancakes 'bubbled' just the same as any other pancake and when I > > turned them they were golden brown. I 'fried' them in a small > amount > > of Smart Balance Omega Oil. > > > > This recipe is Vegetarian-Vegan friendly > > > > I am posting my adapted recipe as follows. > > > > > > Quinoa Flour Pancakes > > > > 2 cups Quinoa Flour > > 4 tsp. baking powder > > 1/2 tsp. sea salt > > 2 cups vanilla soy milk > > 2 Tabs. Smart Balance Omega Oil > > > > Scant amt. of Smart Balance oil for frying pancakes > > > > Combine Quinoa Flour,baking powder and salt. > > Add milk, and oil. Stir until mixed . > > Drop by spoon onto hot oiled griddle . > > When the pancake begins to > > bubble' turn and brown. > > > > Thanks to whoever submitted the original recipe > > Deanna in Colorado > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.