Wifey for Lifey, Raquel Horn made the family some delicious gluten-free pancakes this morning and wants to share her recipe with you!
The benefit of using Gluten-Free is to avoid processed wheat which is not good for your body, heart or health. Also dairy is not good for diabetics, especially Type II. This is a great alternative for a diabetic if they are craving pancakes, but beware there are still carbs. Expect two spikes, one from the maple syrup and one from the batter. Enjoy this healthy plant based meal!
What You Will Need:
1 Cup Organic Quinoa
1 Cup Organic Buckwheat Raw
1 Cup Organic Brown Rice
1 Cup Coconut Flakes (No Sugar Added)
1/4 Teaspoon Vanilla Extract
1 Teaspoon Salt
1 Tablespoon Maple Syrup or 2 Dates as a Sweetener
Maple Syrup or any Toppings you Desire
Step 1: Soak the Buckwheat, Brown Rice, Quinoa and Coconut Flakes separately in water overnight.
Step 2: In the morning drain the Rice and Quinoa. When draining the Buckwheat, drain the extra water from the top but keep some water in for moisture so it blends. *Note, it will have a slimy texture but this is good for binding.
Step 3: Blend the Buckwheat, Brown Rice, Quinoa and Coconut Flakes together. Add water if necessary to blend. Once it's blended add in Maple Syrup, Salt and Vanilla Extract. You now have your batter!
Step 4: Warm up your skillet, use coconut oil to grease the pan lightly. Use a table spoon and dollop two large spoonfuls of batter onto the pan. When the pancake is filled with bubbles, it's ready to flip.
Step 5: Add your toppings, Maple Syrup and Enjoy!