Ingredients (8 pancakes):
1 cup toasted quinoa flour (made from ground Toasted Quinoa)
1 cup almond milk
1/4 cup applesauce
2 tbspn olive oil
1 tbspn coconut sugar
1.5 tbspn vanilla (yes, this much vanilla; it helps temper the grassiness of the quinoa flour)
1 tspn baking powder
2 tspn ground flax, chia and hemp (you can throw this into a coffee grinder)
1/4 tspn salt
Separate dry and wet ingredients into two bowls. Whisk dry ingredients to incorporate sugar into flour. Stir wet ingredients to remove lumps from applesauce. Combine dry and wet ingredients and form pancake batter.
Portion 1/4 cup of batter for each pancake. Pour batter onto heated nonstick pan (coated in non stick spray). Cook on each side on medium heat for 2-3 minutes until pancake is golden brown and then flip (you can cook 3 pancakes at a time). Serve a stack of finished pancakes with maple syrup.
Note: Recipe inspired by Grain Free Vegan Quinoa Pancakes from Feed Me Rachel.
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