Quinoa Pancakes (vegan)
I tripled the recipe below and it made about 15 pancakes
Ingredients1 c cooked quinoa
*We cook our quinoa in bulk in the rice cooker and freeze it in portions - about 3 c. each container, and defrost as needed to save on cooking time. We also do this for rice and barley
3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1TBSP Flax mixed with 3 TBSP Hot water (to replace 1 egg)
1 TBSP melted coconut oil (or unsalted butter)
1/4 c soy milk
2 TBSP maple syrup
DirectionsIn a bowl, mix together quinoa, flour, baking powder, and salt.
In another bowl, mix together flax butter, milk, and syrup until smooth.
Add wet mixture to flour mixture and whisk to combine. Add more soy milk if batter is too thick, to "pancake batter" consistency but not too thin.
Lightly coat a large nonstick skillet or griddle with coconut oil or butter (not cooking spray, we need the oil to crisp the pancakes a bit)
Drop batter by heaping tablespoonfuls into skillet.
Flip cakes and cook until golden brown on underside.