Time 35m Yield about 16 pancakes Number Of Ingredients 11 Steps:
Preheat the oven to 250 degrees F. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl. Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter. Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed. Serve the pancakes with butter and maple syrup or honey.
Time 20m Yield 10 pancakes. Number Of Ingredients 13 Steps:
Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa., In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Time 40m Yield 3 Number Of Ingredients 10 Steps:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Melt the butter in a large skillet over medium heat. Add the apple, and sprinkle with salt, cinnamon, and maple syrup. Stir in the almonds; cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa, and cook a few minutes before serving.
Time 30m Yield 1 Number Of Ingredients 6 Steps:
Bring quinoa, water, and apple juice to a boil in a saucepan. Reduce heat to medium-low and add cinnamon. Cover and simmer quinoa for 10 minutes. Stir apples into the quinoa; continue simmering until the liquid is absorbed and quinoa is tender about 10 more minutes. Drizzle with agave nectar to serve.
Time 20m Yield 4 to 5 servings (15 pancakes) Number Of Ingredients 12 Steps:
In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa. Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.
Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350˚F (180˚C). In a large cast-iron skillet, melt 1 teaspoon of coconut oil over medium-low heat. Add the diced apples and let caramelize slightly, stirring occasionally, about 5 minutes. Remove the apples from the skillet and set aside. Melt the remaining teaspoon of coconut oil in the skillet, then add the quinoa and cook until it is well browned and smells toasty, about 10 minutes. Return the apples to the skillet, along with the walnuts. Stir to combine, then remove the skillet from the heat and let cool. In a medium bowl, lightly beat the eggs, then add the almond milk, applesauce, maple syrup, vanilla, cinnamon, nutmeg, and salt. Whisk well to combine. Pour the wet ingredients into the skillet with the apple quinoa mixture. Arrange the sliced apple on top in a decorative pattern. Bake for 1 hour, until the liquid is absorbed and the quinoa is tender. Remove from the oven and let cool for at least 15 minutes before serving. Nutrition Information, per serving - Calories: 300, Carbs: 45 grams, Dietary fiber: 5 grams, Sodium: 52 mg, Total fat: 10 grams, Total sugar: 21 grams, Total protein: 8 grams Enjoy!
