| Recipe Ingredients: |
| 2 cups |
Organic quinoa flour |
| 4 tsp |
Baking powder |
| 1/2 tsp |
Sea salt |
| 2 cups + 1 tbsp |
Water |
| 2 tbsp |
Vegetable Oil |
Cooking Directions: |
| 1. |
Mix dry ingredients in a bowl. Add liquids and whisk to mix.
Preheat pancake griddle until a drop of water will "dance" on it. (Oil or spray griddle as needed).
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| 2. |
Spoon batter onto hot griddle to make pancakes about 4-5" across. Turn when edges seem dry (they won't brown much because they don't contain sugar).
Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread).
Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.
Makes 12 pancakes.
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Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Organic Quinoa Flour
Also known as the "gold of the Incas", organic quinoa is the most nutritious grain.
Sea Salt
Fine grain sea salt is obtained by the evaporation of seawater. It is the perfect substitute for plain table salt. Packed with minerals, this fine grain sea salt is known for its better taste and texture than table salt.
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