Better-than-Bisquick Quinoa Pancakes
Ingredients
- 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
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) 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.
Nutrition Facts
Copyright © 2012 Aisle7. All rights reserved. www.Aisle7.net
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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 2013.
