Summer Corn and Quinoa Griddle Cakes

• 23 cup quinoa flour
• 1 teaspoon sea salt
• 14 teaspoon black pepper
• 3 large eggs, beaten
• 1 small red bell pepper, chopped
• 1 12 cups corn
• 1 cup cooked quinoa
• 12 cup packed basil leaves, chopped
• olive oil

1. In a medium bowl, whisk together quinoa flour, salt, pepper and eggs.
2. Gently stir in red pepper, corn, quinoa and basil.
3. In large nonstick skillet, heat oil over medium heat.
4. For each griddle cake, drop 1/4 cup batter into skillet and flatten slightly.
5. Cook for 2-3 minutes per side until browned.
6. Transfer to a plate lined with paper towels.
7. Repeat with remaining batter.

quinoa flour, salt, black pepper, eggs, red bell pepper, corn, quinoa, basil, olive oil

Taken from www.food.com/recipe/summer-corn-and-quinoa-griddle-cakes-507894 (may not work)