Better-than-Bisquick Quinoa Pancakes
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Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 4 servings
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Ingredients
2 cups (240g) quinoa flour
2 Tbsp (25g) baking powder
1/4 tsp (1g) baking soda
1/8 cup (30mL) light-flavored oil, such as sunflower
1/2 cup (70g) raw cashews
2 cups (480mL) warm water
1 tsp (5mL) vanilla extract
1 tsp (5mL) lemon juice or 1/4 tsp (1g) ascorbic acid crystals
dissolved in 2 Tbsp (30mL) warm water
1 tsp (5mL) maple syrup
Directions
In a mixing bowl, whisk together quinoa flour, baking powder, and
baking soda. In blender, grind nuts to a fine powder, pausing to scrape under the blades
2–3 times. Add to blender: water, vanilla extract, lemon juice, and maple syrup and
blend 3–4 minutes. Pour liquids over dry ingredients and whisk a few times, eliminating
lumps. If batter is too thick, add water as necessary.
Pour a scant 1/4 cup (60mL) of batter onto hot non-stick griddle
(heated until water dances on it) for each pancake. Serve with fruit sauce or applesauce.
Variations: Add 1–2 Tbsp (10–20g) flaxseed into the blender
with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup (120g) of
quinoa flour with buckwheat flour and use 2 Tbsp (25g) baking powder.
Recipe by Marie Donadio
Nutrition Facts
Calories: 570
Total Fat: 21g (Saturated Fat 3g)
Cholesterol: 0mg
Sodium: 450 mg
Total Carbohydrate: 81g (Dietary Fiber 7g, Sugars 2g)
Protein: 17g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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medications. Information expires March 2005.
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