- 1/2 cup quinoa flour
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 large eggs, lightly beaten
- 1 cup whole milk yogurt, buttermilk or kefir
- 1 teaspoon orange zest (optional)
- 1/4 cup fresh orange juice
- 2 tablespoons virgin coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon agave syrup
- Virgin coconut oil for frying
Combine flours, salt, baking powder, baking soda and cinnamon in a mixing bowl. Combine eggs, yogurt, zest, juice, coconut oil, vanilla and agave syrup in another bowl.
Mix the wet ingredients into the dry. If the batter is too thick, add extra liquid. Let the batter rest for 30 minutes or refrigerate overnight.
Preheat a seasoned cast-iron skillet over medium heat. Add some coconut oil; when melted, add about 1/4 cup pancake batter per pancake. Cook for about 5 minutes, turn, and cook for another 5 minutes.
Top pancakes with toasted almonds, fresh fruit or berries, berry sauce, applesauce or maple syrup. Add fresh berries to the batter when cooking the pancakes or use fresh apple rings that you fry a little before pouring batter over the rings. You may also add a variety of spices, such as cardamom, allspice or ginger.