Ingredients1 cup cooked quinoa3/4 cup flour (oat or almond or flax flour can be sustituted)2 teaspoons baking powder1/2 teaspoon course salt2 large egg = 3 tsp dry Egg Replacer plus 4 tbsp water or 2 tablespoon of ground flax seeds and 6 tablespoons of water1 coconut oil, melted, plus more for skillet1/4 cup almond or coconut mild2 tablespoons pure maple syrup, plus more for servingFresh fruit or fruit preserves (optional) for servingDirectionsIn a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg substitute, coconut oil, milk, and syrup until smooth. Add wet mixture to flour mixture and whisk to combine.Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired. Makes about 12 small or 6 large Enjoy!!!
- All Natural Infused Water
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