GLUTEN FREE QUINOA PANCAKES
Makes 10 – 12 pancakes

This is an amazing gluten free version of a New England Johnnycake. Love to serve this with warm organic wild blueberries (frozen if fresh are not available) and a little scrambled eggs to get that extra grams of protein. A little tip is to make the quinoa the night before so it is cooled and ready in the morning.

2 cups quinoa
2 cups gluten free flour
1/4 cup almond flour
1/4 cup sugar (optional)
2 tablespoons baking powder
pinch of salt
1 teaspoon cinnamon
1/4 protein powder
1/4 cup hemp seed
1 teaspoon cardamon (optional)
4 eggs
2 cups of almond milk (love the fresh almond milk at our farmer’s market)
1/2 teaspoon of olive oil
2 cups of warmed frozen wild blueberries for topping on the pancake

Combine the flour, sugar, baking powder, salt, cinnamon and cardamon in a large bowl.
In another bowl whisk the almond milk, eggs, vanilla and olive oil.
Add the dry ingredients and blend until just combined.
Fold in the cooked quinoa taking care to not overmix. Let batter rest for at least 30 minutes.

To Cook:
Lightly batter a cast iron pan or nonstick griddle with a little olive oil.
Ladle about 1/3 cup of batter onto the pan.
When bubbles form in the batter flip and cook until slightly brown.
Serve with a little warmed wild blueberries and maybe scrambled eggs!

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