Combine Oat flour and Baking powder. In a separate bowl or blender, I prefer the VitaMix but any blender will do, blend the cooked quinoa, banana and water until smooth, mix in the remaining ingredients. The mixture may be thick, add 1/4 cup of water if too thick to blend, do not thin out too much of u will have very thin pancakes.
Cook on med-high heat on a griddle. Allow to cook until golden brown on each side.
The inside will be a little uncooked, flatten w a spatula just after letting the 2nd side cool a little. This will make the pancakes loose the fluffiness but they will be cooked, OR keep an over or toasted heated to 350 and only cook the pancakes to cook to light brown on pan, then cook in oven for 5 minutes. I use a flat griddle that can fold on itself, so I close it for a few minutes at the end of cooking.
Serve with syrup.
3 Tbsp agave nectar or maple syrup
Mash the Strawberries and blend with the syrup.
The batter doesn’t bubble as much as regular pancakes. Adjust the amount of water to ensure the proper pancake batter consistency. I left out the salt and sprinkled a dash on top just before I ate mine. I liked the flavor better with the salt, but no-one else seemed to mind.
We ate them up so fast I didn’t get a chance to take a picture with the yummy strawberry syrup on top. Guess that means I’ll just have to make them again!
For McDougall-low fat, eliminate oil, cook on non-stick pan.