Quinoa Pancakes from White Mountain Farm

2 eggs
2 1/2 cups buttermilk or sour milk (We used buttermilk.)
4 Tbs shortening (We used coconut oil and believe this added to the excellent flavor of these pancakes.)
2 1/2 cups flour
2 tsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup cooked quinoa

Beat eggs well.

Add rest of ingredients and beat.

Fry on a hot griddle.

(Makes about thirty four-inch pancakes — or, in our case, about twenty five-inch cakes)


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