Joey'S Quinoa Pancakes

• 1/3 cup quinoa flour
• 1/3 cup cornmeal
• 1/3 cup quick-cooking rolled oats
• 1 tablespoon raw sugar
• 1/2 teaspoon sea salt
• 3 tablespoons sunflower oil
• 1 1/2 teaspoons baking powder
• 1 cup coconut milk (or other non dairy milk)
• 1 tablespoon lime juice (or lemon added to the milk to make it sour aka butter milk)
• 1 egg substitute (I used Ener-G)

1. Put the lime juice into the non-dairy milk.
2. Combine all the dry ingredients in a bowl and mix together well.
3. Then, add in the sour milk, prepared egg substitute and the oil into the dry ingredients.
4. Whisk together well.
5. NOTE: Put about 1/4 cup of the batter into the hot oiled pan pan.
6. Fry in a non-stick pan until bubbles form on the top of the pancakes. Then flip and cook the other side. You might have to add a tiny bit more oil for each new batch you cook. It depends on the pan.
7. Serve warm with vegan margarine and maple syrup -- mmmm.
8. Bon Appetit!

quinoa flour, cornmeal, oats, sugar, salt, sunflower oil, baking powder, coconut milk, lime juice, egg substitute

Taken from www.food.com/recipe/joeys-quinoa-pancakes-409914 (may not work)