Better-than-Bisquick Quinoa Pancakes

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  • Each serving
  • 400 cal
  • 17 g fat (2 g sat)
  • 0 mg chol
  • 930 mg sodium
  • 52 g carb
  • 8 g fiber
  • 11 g protein


  • 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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