Steps to Make Multigrain Croissant Recipe

Multigrain Quinoa Pancakes

How to make croissants | recipe.

Recipe Summary Multigrain Quinoa Pancakes

Healthy pancakes made with multigrain and quinoa flours.

Ingredients | Multigrain Croissant Recipe

4 cups multigrain flour

2 cups quinoa flour

3 tablespoons raw cane sugar

2 tablespoons baking powder

1 pinch salt

1 cup solid coconut oil

½ cup milk

1 egg

Directions

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.

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!

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.

Info | Multigrain Croissant Recipe

prep: 15 mins cook: 5 mins total: 20 mins Servings: 6 Yield: 12 pancakes

TAG : Multigrain Quinoa Pancakes

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