Prize Pancakes GF

If pancake had a rating scale, these would be in the top 1%. When I started it was closer to the bottom part of the scale. I don't like a baking powder taste, my pancakes were doughy in the middle or I could see through the holes in them. My son Sam used to cook at a fancy breakfast restaurant. He shared his secrets and I finally came up with an extraordinarily nutritious and delicious gluten free pancake.

Thanks Sam.

Ingredients:

1 cup quinoa flour

1/4 cup packed brown sugar or 3 tbsp. organic raw blue agave

1 tsp baking powder

2 tsp ground cinnamon (Ceylon Cinnamon Powder is worth ordering online)

1 cup oat milk

1 tbsp. avocado oil

1 1/2 tsp vanilla

vegan butter

Wisk all the dry ingredients together in a bowl. In another bowl mix the wet ingredients together. Add the wet to the dry, mixing until the mixture is moist. (Trying to mix all the lumps out will make the pancakes tough.) Let the batter stand for at least 5 mins. The consistency of the batter is key, add a little more milk if it's too thick, a little more flour if it's too thin.

Heat a skillet to 325°, medium heat. Melt vegan butter in a the skillet, no butter need is you are using a nonstick pan. Put 1/4 cup of batter in the skillet and cook until bubbles begin to form, flip it and cook for approximately 2 minutes on the other side.

Serves 4

Protein 5 grams per serving

Tips:

1. Order organic quinoa flour on-line if you can't find it in your store.

2. For an amazing treat, top with fruit, vegan butter, coconut whip cream and syrup. I like mine with a spread of strawberry jam, topped with cut kiwifruit.

3. If you have any extra pancakes, wait until they are cool and freeze them in a freezer bag with parchment baking paper between the pancakes. Toast them in the toaster or oven and they are a great, quick breakfast.