Quinoa Almond Flour Pancakes

I have included weights for the cooked quinoa and almond flour as the moisture content of both may affect the consistency of the batter. Start with 1/2 cup milk and use more if needed to reach a thick batter consistency. These are delicate pancakes, so flip carefully.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 servings (16 pancakes)

Ingredients

1 cup cooked white quinoa 4.7 ounces
1 cup almond flour 1.9 ounces - I used Honeyville
4 tablespoons coconut oil
2 eggs
1/2-1 cup almond milk depending on consistency desired
4 teaspoons baking powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.