Quinoa Pancakes

Ingredients:
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.

**Allergy-free Substitutions:
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

Gingerbread Pancakes

I got this recipe from my aunt for Christmas! So yummy and festive!

Ingredients:
2 eggs
1/2 cup brown sugar
1 1/2 cups buttermilk
1/2 cup water or milk
1/3 cup brewed coffee
1 tsp vanilla
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
1 TBSP cinnamon
1 TBSP ginger
1 TBSP ground nutmeg
4 TBSP melted butter

In a large bowl, mix eggs and brown sugar. Add buttermilk, water/milk, coffee and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add to liquid ingredients and stir until just combined; then stir in melted butter.

Heat a griddle or skillet over medium-high heat. Ladle batter onto hot skillet and cook until bubbles start to appear around the edges - flip and cook until golden and cooked through.

Serve with syrup and whipped cream and sprinkled with powdered sugar.

**Allergy free substitutions:
Eggs - 2 TBSP ground chia/flax seed mixed with 6 TBSP warm water
Buttermilk - allergy free milk of choice mixed with 1 TBSP apple cider vinegar
Flour - mixed all purpose gluten free flour and rice flour