This is a great breakfast that really keeps you going. Full of protein and fiber, you won’t be going back to instant pancakes anytime soon. With Quinoa flour and Chia seeds, both complete proteins, you get a great boost. Along with the whole wheat flour and Oat bran, you are getting a good dose of fiber. All of which combine for a delicious breakfast. Takes about 10 minutes to prepare. Serving suggestion: With 3 pancakes, layer one with a spread of Schullo Peanut Butter, the second with a spread of your favorite jam, and the third with a spread of Greek yoghurt. Leftover pancakes can be kept well-sealed in a Ziplock bag in the refrigerator until the next day, then gently reheated to serve.
Ingredients
¾ Cup of Schullo Organic White Unbleached Flour
¼ Cup of Schullo Organic Whole Wheat Flour
¼ Cup of Quinoa flour
¼ Cup of Schullo Organic Oat Bran
3 teaspoons of Baking Powder
3 tablespoons of Schullo Organic Panela
Pinch of salt
Dash of pure Vanilla essence
A few or more shakes of ground Cinamon
A few or more shakes of ground Nutmeg
1 tablespoon of chia seeds
2 to 2 1/2 cups of milk (a little more if batter is too stiff)
1 large egg beaten
Preparation
In a large bowl sift in all the dry ingredients. Make a well in the middle and add the rest of the ingredients. Note: Add the two cups of milk first then see if you need more. With a whisk, mix into a smooth batter (about 1 min). Let the mixture sit while you heat the skillet on a medium setting. Using a ½ cup measure (if you want bigger pancakes use a bigger measure), scoop out the mix and pour into your heated skillet. Wait until you see some bubbles form on the top of the pancake, then flip it. Serve warm with your choice of toppings.
