Use quinoa, a high-protein and high-iron seed, as the basis for the healthiest sourdough pancake you will ever meet. The secret to the smooth and bright texture is sprouting the quinoa ahead of time, and using a high-powered high-speed blender like my Vitamix. The taste is similar to english muffins or mild injera (Ethiopian flatbread). The texture is amazingly light, almost frothy, but still chewy, holding its shape with no problem. As a general purpose gluten-free batter, this sour quinoa batter is surprisingly versatile and easy to work with. This recipe has been used for sourdough crepes, okonomiyaki (Japanese savory pancakes), and even as the base for savory pies.