Sunday, January 12, 2014
1 cup cooked quinoa
3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 large egg + 1 egg white
1 TBSP butter - melted
1/4 cup milk
2 TBSP pure maple syrup
In a large bowl, whisk together quinoa, flour, baking power and salt. In a separate bowl, whisk together eggs, butter, milk and syrup until well combined. Add egg mixture to flour mixture and stir to combine. *For allergy-free version you may need to add an additional 1/4 cup of milk to make a more pancake batter consistency.
Lightly coat a nonstick skillet or griddle with butter and heat over medium-high heat. Pour and/or spread batter 1/4 cup at a time into skillet. Cook until dark golden on both sides. Serve hot.
Flour - all purpose gluten free flour
Eggs - 2 TBSP ground chia/flax seed mixed with 6 TBSP water
Butter - coconut oil
Milk - preferred non dairy milk