This weekend, I am cleaning out my freezer, pantry and so forth, trying to use those odd ingredients I have stuck away for whatever reason. I ran across this package of quinoa flour and decided pancakes sounded the easiest and most appropriate for a lazy stay-home morning.
2 cups quinoa flour
2 tablespoon baking powder
1/4 teaspoon baking soda
1/8 cup coconut oil, melted
1/2 cup raw almonds (or almond meal)
1 cup warm soy or rice milk
1 cup warm water
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon light molasses or brown rice syrup
In a mixing bowl, whisk together quinoa flour, baking powder, and baking soda. In your blender or food processor, grind nuts to a fine powder, scraping the sides several times. This will take a while. (skip that step if you have almond meal, obviously) Add to blender or processor: milk, water, vanilla extract, lemon juice, and molasses.
Blend 3 to 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 of batter onto hot non-stick, or lightly greased griddle (heated until water dances on it) for each pancake. Turn when bubbles appear on edges and pancake is starting to brown. Cook until done to your liking.