Recipe for wholesome, nutty and chewy gluten-free Pancakes made with dried cherries, cornmeal, oats and quinoa
1 cup yellow cornmeal
3/4 cup oat flour*
1/3 cup quinoa flakes*
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup whole milk
1 cup plain whole fat yogurt
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla
2 large eggs, separated
1/2 cup dried cherries, chopped
(1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead
(2) if quinoa flakes are unavailable, substitute rolled oats.
Combine the dry ingredients in a large mixing bowl.
In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture.
Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight.
Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown.
Keep the cooked pancakes warm in a preheated 90C oven while the remaining pancakes are prepared.
Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 150C oven for 10 to 15 minutes.