½ cup quinoa flakes (ancient harvest)
½ cup brown rice flour
2 tbsp brown sugar
2 tbsp grape seed oil
1 tbsp (heaped) almond butter
¾ cup water
Extra oil for greasing frying pan
Mix quinoa, brown rice flour and sugar together. Add almond butter and oil and mix well. Add water and mix. Batter should look like cooked oatmeal. For thinner pancakes add more water.
Heat a frying pan and lightly coat with oil. Spoon 1 tbsp batter (I used a regular soup spoon) into pan an make a circle. Cook until edges begin to turn brown. Flip and cook other side.
Makes about 8-10 pancakes.