Pancakes with Three Types of Flour and Tapioca

Name: Pancakes with Three Types of Flour and Tapioca
Prep time: 40 min
Total time: 40 min
Cuisine: Russian
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

Baking and Desserts | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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.