Quinoa Pancakes

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Quinoa Pancakes

Source: Allergy Cooking with Ease

 

1 1/2 cups quinoa flour

1/2 cup tapioca flour

1 tsp. baking soda

1/2 tsp. unbuffered Vitamin C crystals

1 1/2 tsp. cinnamon (optional)

3 Tbsp. oil

2 cups water or apple juice

 

Mix together the flours, baking soda, Vitamin C crystals, and cinnamon. Combine the oil with the water or juice and stir them into the flour mixture with a wire whisk to make a thin batter. Lightly oil a pancake griddle and heat it over medium heat or heat an electric griddle to 350°. Pour out 1/8 to 1/4 cup of batter for each pancake. If the first batch of pancakes you cook is too thick, add an extra 2 - 4 Tbsp. of water or juice to the batter until it is thin enough. Cook the pancakes until they are dry on the top and light brown on the bottom, then turn and cook them until the second side is light brown. Makes about 2 dozen 3-inch pancakes or 1 1/2 dozen 4-inch pancakes.

 

Gluten-free recipe

 

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