Three-Flour Pancakes with Tapioca
4 servings
40 minutes
Pancakes made from three types of flour with tapioca are a culinary embodiment of harmony and diversity. Inspired by traditional Russian pancakes, they combine buckwheat, corn, and quinoa flour to create a unique texture and rich flavor. Tapioca adds tenderness and lightness, while cinnamon and vanilla provide warm aromatic notes. These pancakes are not only nutritious but also suitable for those seeking alternative gluten-free options. They can be served with fruits, honey, or nuts, enjoying the softness and light sweetness of the batter. The simplicity of preparation makes them ideal for cozy family breakfasts or morning gatherings with friends. This dish unites traditions and modern taste preferences, bringing a touch of exoticism to familiar classics.
1
In a large bowl, mix all the flour, tapioca, flaxseed, baking powder, cinnamon, and salt. Make a well in the center and pour in the milk, water, maple syrup, canola oil, and vanilla. Mix everything well with a fork until smooth.
- Buckwheat flour: 0.5 glass
- Cornmeal: 0.3 glass
- Quinoa flour: 0.3 glass
- Ground flaxseed: 1 tablespoon
- Baking powder (raising agent): 1 tablespoon
- Ground cinnamon: 0.3 teaspoon
- Tapioca starch (flour): 2 tablespoons
- Salt: 0.3 teaspoon
- Soy milk: 0.5 glass
- Water: 0.5 glass
- Maple syrup: 2 tablespoons
- Canola oil: 2 tablespoons
- Vanilla extract: 0.5 teaspoon
2
Heat a skillet over medium heat. Add a small amount of vegetable oil and pour the batter into the skillet with a ladle. Spread it out and fry for 2.5-3 minutes, then flip and fry for another 2 minutes. Repeat the same with the remaining batter.
- Vegetable oil: to taste
