Quinoa Pancakes
Ingredients
- 1 cup cooked red quinoa cooled completely
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 1/4 cup unsweetened almond milk or fave non-dairy milk
- 2 tsp apple cider vinegar
- 1/2 cup water
- 3 tbsp canola oil
- 1/2 tsp pure vanilla extract
Instructions
- First make sure your quinoa is cooked al dente according to package directions and cooled. Then proceed with the recipe.
- In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients.
- Measure the milk into a measuring cup. Add the milk, vinegar, water, oil and vanilla to the well in the dry ingredients. Stir with a fork until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated. Fold in the quinoa.
- Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be puffed up, and golden brown.
- Rest pancakes on a large plate loosely covered with tin foil until ready to serve with lots of maple syrup and butter! To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
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