1 cup cooked quinoa
3/4 cup Jovial Foods Einkorn Flour
2 tsp baking powder
1/2 tsp kosher salt
1 large egg, plus 1 large egg white (organic, pastured)
1 tbsp unsalted grassfed butter, melted
1/4 cup Snowville or Traders Point whole milk
2 tbsp coconut nectar or maple syrup
In a medium bowl, whisk together quinoa, flour, baking powder and salt.
In another bowl, whisk together egg, egg white, butter, milk, syrup until smooth.
Add egg mixture to quinoa mixture, whisking til combined.
In a non-stick skillet, melt a little coconut oil over medium to medium-high heat.
Drop batter by heaping tablespoonful into the skillet.
Cook until bubbles appear on top, approximately 2 minutes.
Flip cakes and cook until golden brown on underside, 1-2 minutes.
Serve with maple syrup, fresh fruit or preserves.
Makes 12 pancakes.
Can be made ahead of time. Freeze cooked pancakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in toaster.
Nutrition Info (per pancake)
2 g Fat
2.5 g Protein
12 g Carbs
0.5 g Fiber