"I created this recipe after developing food allergies to almost everything including rice which is the main ingredient in a lot of gluten-free baking. These pancakes are not only fluffy and delicious but have all the amazing nutrients found in quinoa!"
Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.
Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.
Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.