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Quinoa Pancakes

"I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!"

Ingredients :

1 1/2 cups quinoa flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups flaxseed milk
3 eggs, beaten
2 tablespoons butter, melted
2 tablespoons honey

Instructions :

Prep : 10M	Cook : 10M	Ready in : 15M

Grease a griddle or large skillet and preheat over medium heat.
Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.
Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

Notes :

Quinoa flour can be bought, but can also be made by grinding quinoa in a grain mill or coffee grinder. Food processors (even the most high-end) are not able to grind the quinoa into a flour, only a course meal. These pancakes will not turn out using a course meal; flour is necessary.

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