Skill Level: Easy
Time: 20 Minutes
1 cup cooked quinoa
3/4 cup Sweet Ali’s all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet (Earth Balance for dairy free)
1/4 cup low-fat milk (rice, almond or soy milk for dairy free)
2 tablespoons pure maple syrup, plus more for serving (regular syrup is fine, too)
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoons into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning).
Serve with maple syrup and fresh fruit or preserves if desired.