Quinoa Buckwheat Pancakes
I tweaked a classic pancake recipe to use buckwheat flour, then included quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that's great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F (65 degree C) oven while cooking the rest of the batter.
Recipe Summary test
If you don't have buttermilk, mix 1 tablespoon white vinegar into 1 cup of skim milk and let sit for 10 minutes.
If you don't have quinoa flour, grind dry quinoa 1/4 cup at a time in a coffee grinder/spice mill until you have the right amount.