--- INGREDIENTS ---

Pancakes

• 1 cup (112 grams) quinoa flour
• 1 cup (240 ml) almond milk
• 1 medium (118 grams) banana, 7-8" long
• 1 teaspoon (5ml) pure vanilla extract
• 1 tablespoon (15ml) 100 % pure maple syrup
• 1 tablespoon (15ml) cold-pressed coconut oil, melted
• 2 pastured eggs
• 2 teaspoons (9,2 grams) gluten-free baking powder
• ¼ teaspoon (1,5 grams) salt

        Coconut oil for cooking

--- INSTRUCTIONS ---

Mix together the quinoa flour, baking powder and salt in a large bowl.

Whisk together almond milk, eggs, maple syrup, vanilla, coconut oil, and the mashed banana.

Add dry ingredients to milk mixture and whisk until moistened.

Heat a non-stick skillet over medium heat.

Melt the coconut oil and moisten a paper towel with it.

Rub skillet with an oiled paper towel.

Scoop 3 tablespoons of batter onto the skillet.

Spread batter into a round shape.

Brown on both sides.

Flip the pancake with a spatula.

Rub the skillet with oil and continue with the rest batter.