Gluten free quinoa blueberry pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries, frozen or fresh

• Refrigerated

  • 4 Eggs
  • 1 cup Silk unsweetened almond milk

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 cup Almond flour
  • 4 tsp Baking powder, aluminum free
  • 1 1/4 cup Brown rice flour
  • 1 pinch Celtic salt
  • 1/3 cup Coconut sugar
  • 3 tsp Mexican vanilla extract

Found on eatgood4life.com

Description

Ingredients

• 1 1/4 cup brown rice flour
• 1 cup almond flour 
• 4 eggs
• 1 cup Silk unsweetened almond milk
• 2 cups cooked quinoa, cooled
• 1/3 cup coconut sugar
• 1 cup blueberries, frozen or fresh
• 4 tsp aluminum free baking powder
• 3 tsp Mexican vanilla extract
• pinch of celtic salt

Directions

• In a stand mixer add the milk, eggs and sugar and combine until you obtain a homogenous mixture. Add the flours, cooked quinoa, baking powder, vanilla extract and salt and combine. With a spatula fold in the blueberries. Place 1/3 cup of the batter onto a nonstick griddle previously greased. Cook until the pancake is puffed and you start to see bubbles forming on the surface. Flip and cook on the other side for about 1-2 minutes. Repeat with the rest of the batter. Serve immediately with some maple syrup. NOTE: You can store leftover pancakes in the refrigerator for up to 3 days.