1 1/4 cup almond flour

1/2 cup cooked quinoa

2 tsp baking soda

Pinch of salt

1-2 tsp cinnamon

1 1/2 cups almond milk

1 Tbsp flax meal + 3 Tbsp warm water

1 Tbsp agave

1. Mix almond flour, quinoa, baking soda, cinnamon and salt in a large bowl
2. Whisk together flax and warm water, and let sit for a few
moments. Then whisk together with the almond milk and agave
3. Mix wet ingredients with dry ingredients. Keep extra almond milk on hand
since the batter may thicken as it sits
4. Heat a skillet over medium/high heat. Drop 1/4 cup batter onto skillet. Flip
pancakes until both sides are well cooked