Multigrain Quinoa Pancakes

These multigrain and quinoa breakfast pancakes, made with coconut oil, are a quick and easy breakfast with a little extra protein.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 799 Calories

Ingredients

• 1 egg
• ½ cup milk
• 1 pinch salt
• 2 tablespoons baking powder
• 4 cups multigrain flour
• 2 cups quinoa flour
• 3 tablespoons raw cane sugar
• 1 cup solid coconut oil

Recipe Instructions

Step 1

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Step 2

Whisk multigrain flour, quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with a fork in a bowl; whisk into flour mixture until well mixed. Measure 1 cup mixture, reserving the rest in a large container with a lid in the refrigerator for another use.

Step 3

Mix the 1 cup flour-coconut oil mixture, milk, and egg together in a bowl until batter is well mixed.