Fluffy Vegan Quinoa pancakes

I do like a pancake…all sorts of pancakes…stacks of those American pancakes or buckwheat crepes… ...however with my largely gluten-free diet I have been cautious about some ingredients and also trying to be low carb. So I was delighted to be sent this recipe for pancakes that are not just light and fluffy but also have a slightly crispy texture to the outside of them. They are though still more of a treat!  

We’ve made them several times and a friend just requested the recipe - so here it is:

- 1 cup quinoa flour (ie quinoa ground into a fine meal – you can either buy it or make it yourself in a spice grinder)

- ½ tsp bicarb

- 1 tsp baking powder

- 1 cup plant milk (we’ve used full fat coconut milk but previously a soya milk; the soya needed a spoon of something like almond butter to get the texture right)

- 3-4 tsp maple syrup (we didn’t add this)

- 2 tsp lemon juice (need this to help pancake rise)

- 1 tbsp coconut oil for frying 

• In a bowl mix quinoa flour, baking powder and bicarb.
• Mix in the plant milk then lemon juice. 
• Spoon in a big dollop of the mix into the frying pan and cook for roughly 2 mins each side. Store the stack in the oven to keep warm.                

Serve with toasted almonds or coconut flakes with blueberries, pomegranate seeds, fresh figs or whatever takes your fancy!