Kathy was enthusiastic about using the sprouted quinoa flour available at Mountain Naturals from local grower, Joe Morin. Her first creation was a delicious stack of pancakes made using the quinoa flour, coconut flour, coconut milk, grape seed oil. agave syrup, eggs and leavening (baking powder, baking soda and salt). The secret for fluffy pancakes is to lightly beat the eggs and beat in the leavening until frothy before mixing with other ingredients. The combination of high protein quinoa and eggs should get your day off to a good start.
Those of you who know Kathy understand how hard it is to pin her down to specific ingredient amounts, but here is her best suggestion:
1 cup sprouted quinoa flour, 1 teaspoon agave, 2 tablespoons grapeseed oil, 2 eggs, 1 cup coconut milk, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt. Add enough coconut flour to thicken the mixture to a good consistency.
Cook on a cast iron griddle with grape seed oil or your favorite cooking oil.