These pancakes are light and fluffy inside, and perfect for a crisp, fall morning.
- 1 1/2 cups quinoa flour
- 1 tsp baking soda
- 1 tsp Himalayan Salt
- 3 tbsp honey
- 1 cup whole milk
- 1/2 cup vanilla yogurt
- 1 egg
- 4 tbsp Cranberry Walnut Olive Oil
- Optional: dried cranberries, toasted walnuts
Mix the dry and wet ingredients separately, and then gently mix them together until combined. Spoon a bit of the batter into a buttered, hot skillet. Flip when browned. Top finished pancakes with dried cranberries, toasted walnuts and drizzle with our Cranberry Balsamic Vinegar. Optional: add extra dried cranberries and toasted walnuts to the pancake batter before cooking for extra flavor!