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® Raw Cashews

2 cups warm water

1 tsp NOW Real Food® Vanilla Extract

1 tsp lemon juice

1 tsp NOW Real Food® Maple Syrup

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.
 
*NOW items available at your local health food store