Quinoa Pancakes

Going Gluten-Free, but missing those brunch favourites?


-2 cups quinoa flour*
-4 eggs
-1 tbsp honey
-2 tbsp coconut oil
-1/2 cup water
-1/2 cup cooked quinoa
-sprinkle of cinnamon, nutmeg, & cloves

Mix in ideas: bluberries, pecans, chocolate coconut mix, dates

Blend flour, eggs, honey, oil, & water in a bowl.
(Add more water or flour until consistency is smooth and thick, but runny)
Place batter in fridge for 20-30 minutes
Mix cooked quinoa and spices into batter, then stir in blueberries and pecans.
In a large cast-iron skillet, bring coconut oil to medium heat on the stove. Pour pancake-sized dollops and cook both sides until light brown.

*If you are feeling adventurous enough to make your own flour, try dry-toasting raw quinoa in a skillet for about 5 minutes, or until it begins to "crackle." Then, grind in an electric coffee or herb grinder for a delicious & wholesome powder. Keeps best in a cool, airtight container.