Gluten-Free Sourdough Pancakes

  1. Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best.
  2. Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut.
  3. About 4 hours later, drain the water out of the jar. Rinse the quinoa thoroughly. The volume of the quinoa should have swelled to about 2 cups in size.
  4. Let the jar of quinoa sprout for another 12 to 24 hours. Quinoa is very quick to sprout -- you should see tails developing by the 12-hours mark, if not sooner.
  5. Rinse quinoa again and put in high-speed blender. Gradually add in about 1 cup of water as you begin blending. Add enough water to form a batter with a crepe-like (somewhat watery) consistency. Keep blending until the quinoa is completely pureed.
  6. Mix in the tapioca flour, sweet potato flour, and salt. This can be done in the blender or by hand. The batter should become much thicker and have a creamy off-white color.
  7. Pour the mixture into a large, wide-mouthed jar, leaving at least 4 inches empty at the top of the jar. Cover but do not tightly close the jar. Gauze / cheesecloth can be used to cover the opening.
  8. Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment.
  9. Check the mixture 24 hours later. It should have a yeasty smell and a sour taste. If it still seems mild, leave it to sit another 24 hours.
  10. When the mixture is ready, it should have begun bubbling a little bit -- this is active bacterial and yeast cultures creating a natural quinoa sourdough.
  11. The batter is now ready to use! Prepare as you would regular pancakes.

quinoa, water, salt, sweet potato flour, tapioca flour

Taken from www.food.com/recipe/gluten-free-sourdough-pancakes-357004 (may not work)

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