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Healthy pancakes made with multigrain and quinoa flours.


Recipe Summary

15 mins
5 mins
20 mins
12 pancakes


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Flour-Coconut Oil Mixture:


Instructions Checklist
  • Whisk multigrain flour, quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with a fork in a bowl; whisk into flour mixture until well mixed. Measure 1 cup mixture, reserving the rest in a large container with a lid in the refrigerator for another use.

  • Mix the 1 cup flour-coconut oil mixture, milk, and egg together in a bowl until batter is well mixed.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Notes:

For best results, fry over medium heat so that the inside cooks as the outside reaches a tan color.

Coconut solid may be substituted with vegetable shortening.

Blueberries, raspberries, and mashed banana make yummy additions to the mix!

Editor's Note:

Nutrition data for this recipe includes the full amount of flour-coconut oil mixture. The actual amount of flour-coconut oil mixture consumed will vary.

Nutrition Facts

799 calories; protein 20.5g; carbohydrates 82.8g; fat 44.7g; cholesterol 32.6mg; sodium 544.4mg. Full Nutrition