2 cups organic quinoa flour
2 cups water
3/4 cup organic cane sugar
2 TBS baking powder
1 tsp sea salt (adjust this to your taste)
2 tsp coconut oil (for cooking)
Mix all the ingredients above. Dry ingredients first, then add water.
The batter will be runny.
Cook on a medium heat. I put about 1/4 cup of batter in at a time. It will bubble like this and start to look a bit dry on top.
When you flip, they will be golden brown on one side. These cook very quickly!!
I attempted to add frozen blueberries to these and they did not do so well. So I suggest making a fruit compote syrup for the top if you like fruit in your pancakes. We served ours with maple syrup. This is the first batch of pancakes that Brayden has eaten in several attempts of gluten-free vegan pancakes. Everyone really liked them!!! It's hard to get his seal of approval on "egg-free" recipes. The hubby even said they were fluffy and tasty too!!!
These look great! Allergies can be a real pain, but it makes you think about things differently and you can come with some creative ideas! But it really does make a huge difference to our children ;-)
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