Apple and Protein Pancakes

 I  decided today that I wanted to serve a delicious AND more protein dense AND better fat pancake to my family.

I replaced the wheat flour with a mixture of almond meal, quinoa flour, and whole wheat. What I discovered is the our magic bullet, single serving mixer is also great at turning dried grain into flour. I poured dried quinoa into the mixer and shortly it was flour. It seems like the same idea will work with many grains to make quick flours.

Ingredients

Flour Mixture

2 parts whole wheat

1 part almond meal

1 part quinoa flour

3 whole eggs

636g (2 3/4 C) milk

84g (6 Tbsp or 3 oz) coconut oil melted

375g (3C) Flour Mixture

43g (3 Tbsp) baking powder

8g 1T vital gluten

1t cinnamon

3/4 tsp salt

Apple

Mix everything except the apple.

Slice the apple in thin slices. Use a mandolin slicer if available.

Place the apple slice on the pan and pour the pancake batter over it. Cook it as you would any pancake.

I put coconut oil instead of butter on it and left off the syrup. The apple gave it enough sweetness that it was very tasty.