I've made these twice now and I have to say I just love the taste! I made my own corn flour from the Hopi Corn we grew in our garden. I think the fact that it was fresh really added to the delicious taste of these pancakes. I got the original recipe from the Quinoa Flour bag, but changed some of the ingredients to make it Vegan. I guesstimated it took about 2-3 minutes per side of pancake, but you will know when the bubbles form and the pancake has risen that it's time to flip it. You can always peek under the pancake to see if it's golden brown, then it's time to flip it. I doubled this recipe and it turned out just fine.
- 1⁄3 cup quinoa flour
- 1⁄3 cup cornmeal
- 1⁄3 cup quick-cooking rolled oats
- 1 tablespoon raw sugar
- 1⁄2 teaspoon sea salt
- 3 tablespoons sunflower oil
- 1 1⁄2 teaspoons baking powder
- 1 cup coconut milk (or other non dairy milk)
- 1 tablespoon lime juice (or lemon added to the milk to make it sour aka butter milk)
- 1 egg substitute (I used Ener-G)
- Put the lime juice into the non-dairy milk.
- Combine all the dry ingredients in a bowl and mix together well.
- Then, add in the sour milk, prepared egg substitute and the oil into the dry ingredients.
- Whisk together well.
- NOTE: Put about 1/4 cup of the batter into the hot oiled pan pan.
- Fry in a non-stick pan until bubbles form on the top of the pancakes. Then flip and cook the other side. You might have to add a tiny bit more oil for each new batch you cook. It depends on the pan.
- Serve warm with vegan margarine and maple syrup -- mmmm.
- Bon Appetit!