These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture and are high protein too!
1 3/4 cup quinoa flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup almond milk (or milk of choice)
2 flax eggs (or regular eggs)
2 tablespoons maple syrup
1 tablespoon oil
1 tablespoon apple cider vinegar (or lemon juice)
Whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.
Recipe source: SimplyQuinoa