Better-than-Bisquick Quinoa Pancakes

Related recipes: Breakfasts, Dairy-Free, Egg-Free, Grains, Natural Sweetener, Nuts and Seeds, PCC Natural Markets, Soya-Free, Vegan, Vegetarian

Ingredients

2 cups (240g) quinoa flour

2 Tbsp (25g) baking powder

1/4 tsp (1g) baking soda

1/8 cup (30mL) light-flavored oil, such as sunflower

1/2 cup (70g) raw cashews

2 cups (480mL) warm water

1 tsp (5mL) vanilla extract

1 tsp (5mL) lemon juice or 1/4 tsp (1g) ascorbic acid crystals dissolved in 2 Tbsp (30mL) warm water

1 tsp (5mL) maple syrup

Directions

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) linseed 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.

Recipe by Marie Donadio

Nutrition Facts
Calories: 570
Total Fat: 21g (Saturated Fat 3g)
Cholesterol: 0mg
Sodium: 450 mg
Total Carbohydrate: 81g (Dietary Fibre 7g, Sugars 2g)
Protein: 17g