Quinoa flour is used to make these tasty gluten-free pancakes, which are swirled with a sweet cinnamon mixture. A great breakfast treat for people who can't have gluten.
Ingredients: 1 cup quinoa flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup almond milk. 1 large egg. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1 tablespoon ground cinnamon.
Instructions: In a bowl, whisk together quinoa flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, egg, melted coconut oil, and vanilla extract. Combine wet and dry ingredients, stirring until just combined. Let the batter rest for 5 minutes. In a small bowl, mix together ground cinnamon and a bit of sugar to create the cinnamon swirl. Heat a griddle or non-stick pan over medium heat. Pour pancake batter onto the griddle. Sprinkle the cinnamon swirl mixture over the pancake batter and use a toothpick to create swirls. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve with your favorite toppings and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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