A nutritious whole grain serving made easy with this hearty breakfast.
Melt 2 tbsp butter or coconut oil in a bowl, then add
¼ cup Quinoa flour
¼ cup organic corn meal
½ cup white rice flour
2 tsp gluten free baking powder
1 heaping tbsp cane sugar
¼ tsp sea salt
Stir in ¾ cup eggnog, + 1 egg
Beat together, adding a little extra milk to make
pourable batter consistency.
Heat tbsp of olive oil on medium/low in a frypan or griddle
Flip when batter forms bubbles. Makes about 7, 5 inch pancakes
Serve with blueberries and yogurt, or drizzle with maple syrup.