Free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts, nightshades, and gluten. Quinoa has a lovely flavour, and these pancakes will be enjoyed by all. My friend remarked that these were the lightest pancakes he had ever eaten.
Did you know?
That quinoa was an ancient sacred staple food of the Incas. It contains all eight essential amino acids, making it a complete protein, and is delicious in soups and stews.
- 3/4 cup, quinoa flour (175 ml)
- 1/4 cup, tapioca flour (60 ml)
- 1 tsp, baking soda (5 ml)
- 1/4 tsp, unbuffered Vitamin C crystals (1 ml) ( if you don’t have Vit C use 1/4 tsp more baking soda)
- 1/2 tsp, cinnamon (2 ml)
- 1/4 tsp, nutmeg (1 ml)
- 1 1/2-2 Tbsp, safflower oil (30 ml)
- 1 cup, apple juice (250 ml)
- In a bowl mix dry ingredients together. Add wet ingredients into dry ingredients to make a thin batter. Cook pancakes in a hot, oiled skilled until golden.
- Top with maple syrup, apple butter, or fruit.
An original recipe by Shirley Plant