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Post by braided-rug on Jun 19, 2006 20:45:46 GMT 10
Better-than-Bisquick Quinoa PancakesPrep Time: 15 minutes Cooking Time: 30 minutes Yield: 4 servings Ingredients 2 cups (240g) quinoa flour 2 Tbsp (25g) baking powder 1/4 tsp (1g) baking soda 1/8 cup (30mL) light-flavored oil, such as sunflower 1/2 cup (70g) raw cashews 2 cups (480mL) warm water 1 tsp (5mL) vanilla extract 1 tsp (5mL) lemon juice or 1/4 tsp (1g) ascorbic acid crystals dissolved in 2 Tbsp (30mL) warm water 1 tsp (5mL) maple syrup Directions In a mixing bowl, whisk together quinoa flour, baking powder, and baking soda. In blender, grind nuts to a fine powder, pausing to scrape under the blades 2–3 times. Add to blender: water, vanilla extract, lemon juice, and maple syrup and blend 3–4 minutes. Pour liquids over dry ingredients and whisk a few times, eliminating lumps. If batter is too thick, add water as necessary. Pour a scant 1/4 cup (60mL) of batter onto hot non-stick griddle (heated until water dances on it) for each pancake. Serve with fruit sauce or applesauce. Variations: Add 1–2 Tbsp (10–20g) flaxseed into the blender with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup (120g) of quinoa flour with buckwheat flour and use 2 Tbsp (25g) baking powder. Recipe by Marie Donadio Nutrition Facts Calories: 570 Total Fat: 21g (Saturated Fat 3g) Cholesterol: 0mg Sodium: 450 mg Total Carbohydrate: 81g (Dietary Fiber 7g, Sugars 2g) Protein: 17g From: www.nutrajoint.com/vf/healthnotes/HN_live/Recipe/Better_Quinoa_Pancakes.htm
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