Joey's Quinoa Pancakes
Ready In: 24 mins
Serves: 2
Yields: 4 pancakes
Ingredients
- 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)
Directions
- 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!
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