Forget the boxed pancake mix! This recipe features sweet black seedless grapes and quinoa flour for a guilt-free and gluten-free breakfast.
1 1/4 cup black seedless grapes
1 cup quinoa flour, or other gluten-free flour
1 tsp. baking powder
1/4 tsp baking soda
1 Tbsp. unsalted butter
1/2 cup Greek yogurt
1/2 cup sugar
1 egg, slightly beaten
3/4 cup milk
1 Tbsp. maple syrup
Combine flour, sugar, baking powder, baking soda and sugar in a medium sized bowl.
Add egg, yogurt and milk. Whisk thoroughly until combined. Let rest for 20 mins then stir.
Slice the grapes in half. Add the grapes to the flour mixture and stir once more.
In a small pan, melt butter over medium heat. When the butter starts to foam, spoon approx. ¼ cup of the batter into the pan, swirling the pan to allow the butter to spread. Cook 2-3 minutes until the bottom is golden and bubbles start to form on the top of the pancake. Flip the pancake and cook until golden on both sides. Repeat with the rest of the batter.