- 2 cups quinoa flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup raw cashews
- 2 tablespoons neutral-flavored oil, such as sunflower
- 2 cups warm water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup
In a mixing bowl, whisk together quinoa flour, baking powder and baking soda. In blender, grind cashews to a fine powder, pausing to scrape under the blades 2 to 3 times. Add oil, water, vanilla extract, lemon juice and maple syrupto the blender and blend 3 to 4 minutes. Pour liquid 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 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 to 2 tablespoons flaxseeds into the blender with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup of quinoa flour with buckwheat flour.
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