3/4 cup Quinoa flour
1 tsp baking powder (corn-free)
dash non-iodized salt
1/2 cup water, apple juice, prune juice, or milk substitute
1 tbsp melted & room temperature ghee or clarified butter
1 tbsp honey or other sweetener (optional)
1 small pear, pureed or grated apple, about 3/4 cup
1 egg optional
Stir flour, baking powder & salt together in medium mixing bowl. Put ghee & honey into a microwave dish and heat briefly in microwave (about 30 seconds) to soften them. Stir in the water. Add pureed pear and egg to liquid mixture. Pour the liquid ingredients into the flour mixture and mix well, using a whisk if necessary. If the batter is too stiff, add a little more liquid. If egg is omitted, about 2 tablespoons more liquid will be needed. Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Makes 8-10 pancakes. Serve with maple syrup, honey or pear sauce compote.
Variation: For waffles, increase ghee to 2 tablespoons. Waffles work well, even if honey & egg are omitted.
Variation: Amaranth flour can be substituted for the quinoa flour.
Note: Pancakes can be tricky to flip in one piece. Making them small and waiting until the top, doughy side's bubbles completely pop helps. Coating the pan with ghee also keeps them from sticking (even in non-stick).