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Better-than-Bisquick Quinoa Pancakes

Adapted from the Dietary Supplement Information Bureau DSIB Cooking Corner
 
Serves 4
 
Ingredients
2 cups quinoa flour
2 Tbsp baking powder
1/4 tsp baking soda
1/8 cup light-flavored oil, such as sunflower
1/2 cup NOW Real Food® Certified Organic Cashews
2 cups warm water
1 tsp NOW Real Food® Vanilla Extract
1 tsp lemon juice
1 tsp NOW Real Food® Maple Syrup
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  1. In a mixing bowl, whisk together quinoa flour, baking powder, and baking soda.
  2. In blender, grind nuts to a fine powder, pausing to scrape under the blades 2–3 times.
  3. Add to blender: water, vanilla extract, lemon juice, and maple syrup and blend 3–4 minutes.
  4. Pour liquids over dry ingredients and whisk a few times, eliminating lumps. If batter is too thick, add water as necessary.
  5. Pour a scant 1/4 cup of batter onto hot non-stick griddle (heated until water dances on it) for each pancake.
  6. Serve with fruit sauce or applesauce.

Variations:
Add 1–2 tablespoons flaxseed into the blender with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup of quinoa flour with buckwheat flour and use 2 tablespoons baking powder.
 
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