Quinoa Kringle Cakes

by Lauren | Celiac Teen on October 1, 2009

Every once in awhile, something catches your attention. I read a lot of food blogs. Like seriously, a tonne. So, although a lot of what I read about looks and sounds delicious, and I would dig through it if it were in front of me, it isn’t often that I really want to convert a recipe the second I see it. This recipe was one of those select few. First off, the name for it was adorable. Kris Kringle Cakes. And they were pancakes. I’m sucker for those. Also, they had a whole tonne of healthy stuff inside. What could be bad about that?
Lastly, I’ve had a pretty bad cold these past few days, and haven’t been interested in eating – More admiring all of the Daring offerings. These made me hungry. So, I made them. They were different. Not like normal white pancakes. They had good, complex flavour, and cooked easily. I got my mom (who only occasionally will eat pancakes) to try one, and she said that she liked it better than typical pancakes. Not that she’s going to be asking for them on a weekly basis, but she’ll eat them now and then. Thats good in my books.

This is my entry into this week’s Slightly Indulgent Mondays, because its really yummy and got lots of good stuff inside =D.  The post is also linked to Winnie’s Breakfast Recipe Blog Carnival for Haiti.
The original recipe had wheat flours, and oats, but since oats aren’t always my first choice, I made them with quinoa flakes and (get this!) no xanthan gum. In all honesty, I just forgot, but they didn’t need any regardless.
Quinoa Kringle Cakes
Based on this recipe by SnoWhite
Ingredients
1 egg
1/3 cup applesauce
1/2 tsp vanilla
1 cup milk (+ extra, later)
1/4 cup millet flour
1/4 cup tapioca flour
1/2 cup sorghum flour
1 cup quinoa flakes
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
Steps
1. Mix together egg, applesauce and vanilla in a medium bowl.
2. Add milk.
3. Mix together dry ingredients in a large bowl.
4. Add wet ingredients to dry ingredients. Stir until moist.
5. Add some milk if the batter is too thick. It should be a batter, not a dough.
6. Cook pancakes over medium heat. Flip when bubbles begin to form.
7. Enjoy!
I hope that you love these as much as I did!
xoxo
Lauren
PS – If you prefer a fluffy, white pancake, I have a recipe for those here.
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Fluffy Gluten-Free Pancakes — Celiac Teen
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