Pancakes with Three Types of Flour and Tapioca
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Pancakes with three types of flour and tapioca
Ingredients
- Buckwheat Groats - ½ cup
- Corn Flour for Polenta - ¼ cup
- Quinoa - ¼ cup
- Flaxseeds - 1 tablespoon
- Baking Powder - 1 tablespoon
- Ground Cinnamon - ¼ teaspoon
- Tapioca - 2 tablespoons
- Salt - ¼ teaspoon
- Soy Vanilla Milk - ½ cup
- Water - ½ cup
- Maple syrup - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Vanilla extract - ½ teaspoon
- Vegetable Oil - to taste
Step by Step guide
Step 1
In a large bowl, mix all the flours, tapioca, flaxseeds, baking powder, cinnamon, and salt. Make a well in the center and pour in the soy milk, water, maple syrup, canola oil, and vanilla. Mix everything well with a fork until smooth.
Step 2
Heat a skillet over medium heat. Add a small amount of vegetable oil and pour the batter onto the skillet using a ladle. Spread it out and cook for 2.5-3 minutes, flip, and cook for another 2 minutes. Repeat with the remaining batter.
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