1 cup cooked white quinoa (4.7 ounces)
1 cup almond flour (1.9 ounces – I used Honeyville)
4 tablespoons coconut oil
½-1 cup almond milk, depending on consistency desired
4 teaspoons baking powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon salt
1. Place all ingredients in your Ninja blender and blend until smooth.
2. Lightly grease skillet with coconut oil and pour batter into skillet (~ ¼ cup for each pancake).
3. Cook until browned on bottom; flip and cook other side until browned.
Total time: 30 min