Quinoa Almond Pancakes Are A Gluten-Free, Refined Sugar-Free Brunch Victory

• 1/2 cup gluten-free flour (like Bob's Red Mill)
• 1/8 cup quinoa flour
• 1/8 cup almond meal
• 2 teaspoon baking powder
• 2 tablespoon coconut sugar
• Pinch kosher salt
• 1 egg
• 1 egg yolk
• Almond milk
• 1/4 teaspoon vanilla paste (or 1/2 teaspoon vanilla extract)
• 1/2 cup coconut oil (melted, but room temperature)
• 1 tablespoon vegetable oil

1. Combine dry ingredients and mix well. In a separate bowl, beat together the egg and egg yolk, then add almond milk and vanilla. Add the dry ingredients to the wet and mix well.
2. While constantly whisking the batter, slowly drizzle coconut oil into the mixture. Allow to rest for 10 to 15 minutes.
3. On a medium to medium high heated griddle or nonstick pan, use a paper towel to brush a scant film of the vegetable oil.
4. Pour 1/4 cup of the mixture to make a 7- to 8-inch pancake.
5. Allow to cook about a minute on the first side or until bubbles have subsided.
6. Flip the pancake and cook for an additional 45 seconds to 1 minute on the second side.
7. Serve immediately.

flour, quinoa flour, almond meal, baking powder, coconut sugar, kosher salt, egg, egg yolk, almond milk, ubc, coconut oil, vegetable oil

Taken from www.myrecipes.com/recipe/quinoa-almond-pancakes-are-a-gluten-free-refined-sugar-free-brunch-victory (may not work)