Gluten-Free Quinoa Pancakes

Ingredients

• Quinoa

  Uncooked

  2 ½ tbsp or 27g

• Corn flour

  Whole-grain, white

  ¼ cup or 29g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Almond milk

  Plain

  2 tbsp or 30g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Salt

  Table

  1 dash or 0.4g

• Coconut oil

  1 tsp or 5g

Directions

1. Cook quinoa according to package instructions and allow to cool.
2. In a mixing bowl, combine corn flour and baking powder.
3. Add almond milk, egg, egg white, cooked quinoa, and a pinch of salt to the flour mixture. Mix well to form a batter.
4. Heat a non-stick frying pan over medium heat and grease with coconut oil.
5. Pour 1-2 tablespoons of batter into the center of the pan.
6. Cook pancakes until golden brown, about 1 to 2 minutes per side.
7. Serve hot.