Gluten-Free Quinoa Pancakes with Blueberry Maple Syrup | Clean Plates

Ingredients

• 1 cup cooked quinoa (cooled)
• 1 cup gluten-free 1-to-1 flour blend (with xanthan gum)
• 2 tablespoons coconut sugar or cane sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• 2 large eggs, plus 2 egg whites
• 1 cup unsweetened almond milk (or milk of choice)
• 2 tablespoons coconut oil or avocado oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• ½ cup pure maple syrup