Quinoa Flour Cinnamon Pancakes

Adapt from http://www.deliciousasitlooks.com/2012/12/quinoa-in-morning.html

Ingredients

1 cup quinoa flour

3 tablespoons powdered dextrose ~or~ 2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

3/4 cup milk (cow's, almond, soy....whatever you like)

1 large egg

1 tablespoon oil (canola, grapeseed, olive....whatever you like)or melted butter (yum!)

1 tablespoon vanilla extract

Directions

    1. Place a medium, non-stick skillet over medium-low heat. Stir and cook until quinoa starts to brown and smokes a little. Remove from heat and transfer flour to a plate to cool.

    2. In a large bowl, stir together the quinoa flour, dextrose, baking powder, cinnamon and salt. In a small bowl, whisk together the milk, egg, oil and vanilla. Add the milk mixture to the flour mixture and stir well. Batter should be creamy and smooth (not thick and puffy). If not, add a little bit more milk.

    3. Heat a griddle to 375 degrees F or a large nonstick skillet over medium-low heat. Spray with nonstick cooking spray. For each pancake pour a 1/4 cup of batter onto griddle. Flip when bubbles break on the surface. Cook until golden brown on the other side. Repeat with remaining batches, spraying the griddle as needed.

Other Quinoa recipes:

Chocolate Truffles

  • makes about 20 truffles

  • Ingredients

  • 1 1/2 cups unsweetened shredded coconut

  • 1/2 cup cream cheese

  • 1/2 cup confectioners' sugar or 1/4 cup dextrose

  • 1/2 teaspoon coconut extract (optional)

  • 6 ounces dark chocolate (or 1 cup dark chocolate chips)

  • 1 teaspoon extra-virgin coconut oil

  • Directions

      1. Beat the coconut, cream cheese, confectioners' sugar and extract with a mixer until smooth. Roll into 1 1/2" - balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.

      2. In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly.

      3. Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with chocolate, letting the excess drain through the fork tongs. Use a spoon to lightly push truffle off fork and back onto the wax paper.

      4. Refrigerate until set. Store in an air-tight container in the refrigerator.