These pancakes are very versatile. You can season them with more sweetener if using them for breakfast. (Just add your favorite fruit sauce), if you want them for lunch, you just increase the salt and just give them a hint of sweetness. You can also top them with your favorite vegan gravy, sauce or salsa or just use a large dollop of your favorite vegan sour cream, although they are delicious just plain with some sliced fruit in the morning or a nice salad for lunch. Enjoy!
1 cup cooked quinoa
1/2 cup cornmeal (any kind you like)
1 1/2 Tbsp. cornstarch
1 Tsp. olive oil (or any cold-pressed organic oil you like to use, it could be safflower or rice bran oil, but olive oil gives it a nice flavor too)
Sweetener to taste (agave, Florida Crystals cane sugar, date sugar, anything you like to use, to taste)
1/4 cup raw almonds
1/4 tsp. salt
1/2 cup soy milk
1 tsp. anise seeds
Put the quinoa, the almonds and the milk in a food processor or blender. Process till smooth. Scrape the mixture into a bowl and add the other ingredients, mixing well. Barely "paint" a skillet with the organic, cold-pressed oil you like to use, and drop the mixture into the skillet by large tablespoonfuls, moving the skillet to spread it out. Let it set before flipping. Cook on both sides till golden brown.
Yield: 8 medium pancakes (You can easily double this recipe, you can also make less and larger pancakes!)
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