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Related recipes: Breakfasts, Dairy-Free, Egg-Free, Grains, High Fiber, Low-Sodium, Low-Sugar, Natural Sweetener, Nuts and Seeds, Quick & Easy, Soy-Free, Vegan, Vegetarian
Quick & EasyCooking Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
2 cups (240g) quinoa flour
2 Tbs (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
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.
Recipe by Marie Donadio
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The information presented in the Food Guide 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 September 2008.
