Ingredients (makes 6 5-inch flapjacks):

• 1 Cup quinoa flour
• 1 Cup non-dairy milk
• 1/3 Cup quinoa flakes
• 1 Tablespoon ground flax seed whisked with 3 Tablespoons warm water and set aside
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• pinch of freshly ground nutmeg
• pinch of salt
• Cinnamon Banana Topper
  • 2 ripe bananas, peeled and sliced into 1-inch thick rounds
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon coconut oil

Directions:

1. In a medium mixing bowl, combine your dry ingredients and whisk until combined.
2. Heat your griddle on medium-high heat.
3. Make a well in the dry-ingredients, pour the wet ingredients and whisk until combined.
4. Spoon 1/3 cup batter onto your GREASED griddle, per pancake, nudge into rounds (or squares, or triangles…you get the idea).
5. Cook until the top of each pancake until bubbles start to form.  Flip each pancake and cook until they are golden.
6. To prepare the banana topper, in a medium saucepan combine the coconut oil, cinnamon, and diced bananas and saute for 5 minutes, until the bananas are browned.

7. Enjoy eating whole!