Better-than-Bisquick Quinoa Pancakes
- 2 cups quinoa flour
- 2 Tbs baking powder
- 1/4 tsp baking soda
- 1/8 cup light-flavored oil, such as sunflower
- 1/2 cup raw cashews
- 2 cups warm water
- 1 tsp vanilla extract
- 1 tsp lemon juice or 1/4 tsp (1g) ascorbic acid crystals dissolved in 2 Tbsp (30mL) warm water
- 1 tsp 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 2–3 times. Add to blender: water, vanilla extract, lemon juice, and maple syrup and blend 3–4 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 (60mL) of batter onto hot non-stick griddle (heated until water dances on it) for each pancake. Serve with fruit sauce or applesauce.
Variations: Add 1–2 Tbsp (10–20g) flaxseed into the blender with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup (120g) of quinoa flour with buckwheat flour and use 2 Tbsp (25g) baking powder.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.