Related recipes: Breakfasts, Dairy-Free, Egg-Free, Grains, Natural Sweetener, Nuts and Seeds, Soy-Free, Vegan, Vegetarian
Preparation facts
Cooking Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients
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
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.
Recipe by Marie Donadio
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
