Quinoa Pancakes (egg and dairy free)

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Quinoa Pancakes

 

2 cups quinoa flour

2 tablespoon baking powder

1/4 teaspoon baking soda

1/8 cup light-flavored oil, such as sunflower

1/2 cup raw cashews

2 cups warm water

1 teaspoon vanilla extract

1 teaspoon lemon juice or 1/4 teaspoon ascorbic acid crystals dissolved in 2

tablespoon warm water

1 teaspoon maple syrup

 

In a mixing bowl, whisk together quinoa flour, baking powder, and baking soda.

In blender, grind nuts to a fine powder, pausing to scrape under the blades 2 to

3 times. Add to blender: water, vanilla extract, lemon juice, and maple syrup

and blend 3 to 4 minutes. Pour liquids over dry ingredients and whisk a few

times, eliminating lumps. If batter is too thick, add water as necessary.

Pour a scant 1/4 cup of batter onto hot non-stick griddle (heated until water

dances on it) for each pancake. Serve with fruit sauce or applesauce.

Variations: Add 1 to 2 tablespoons flaxseed into the blender with the cashews.

For a heavier buckwheat sourdough pancake, replace up to 1 cup of quinoa flour

with buckwheat flour and use 2 tablespoons baking powder. Serves 4.