Recipe by Doug DiPasquale, Holistic Nutritionist
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ingredients
2
cup quinoa flour
¼
cup buckwheat flour
tsp baking powder
1
tsp unrefined sea salt
3
organic free range eggs
2
cup homemade almond or rice milk (or use filtered water)
2
Tbsp organic butter (soft)
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directions
Step 1
In a small bowl, beat egg whites until firm. Set aside.
Step 2
In a separate bowl, beat egg yolks and add nut milk or water and soft butter.
Step 3
Combine quinoa and buckwheat flours with sea salt and baking powder.
Step 4
Slowly add dry mixture to the yolk mixture stirring lightly. Do not over-mix (some lumps are OK). Fold in egg whites, again being careful not to over-mix.
Step 5
On a hot cast iron pan or griddle, ladle desired sized pancakes. Flip when bubbles form on the top and remove from pan a minute or two after flipping.
Step 6
Serve with organic* maple syrup, fresh fruit and yogurt.
Enjoy.