Gluten-free Quinoa Almond Blueberry Pancakes

If there's one thing my 3 year old loves, its pancakes with a nice big drizzle of pure maple syrup. However, as I'm sure many of you have experienced, it's tough to make a good pancake that's free of allergens. I've tried many different recipes and have had some pretty hilarious pancake tails, but this recipe produces a great tasting pancake with a hearty, fluffy texture. I've tested them on pancake-lovers with no allergies and they have passed the test. Enjoy!

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Gluten-free Quinoa Almond Blueberry Pancakes

• 1 cup quinoa flour

• 3/4 cup gluten free flour blend (mine contains white rice flour, brown rice flour, tapioca flour and potato starch)

• 1/4 cup almond floud

• 3/4 tablespoons baking powder (see recipe for Corn-Free Baking Powder)

• 1/2 teaspoon Himilayan salt

• 3/4 teaspoon cinnamon

• 1 medium ripe banana

• 1 1/2 tablespoons melted coconut oil (plus more to grease your pan or griddle)

• 1 1/2 tablespoon pure maple syrup

• 1 1/8 cups rice milk (I use Imagine Foods Original Enriched Organic Rice Dream)

• 1/8 cup gluten-free rolled oats

• 1 cup fresh blueberries

1. Add quinoa flour, gluten free flour, almond flour, baking powder, salt and cinnamon to a mixing bowl. Blend together well and set aside.

2. In a seperate mixing bowl, add banana and mash with fork until there are no big chunks left. Add the melted coconut oil, maple syrup and rice milk and whisk to combine. (If the coconut oil clumps up when you add the cold milk, you can simply pop it in the microwave for 45 seconds to 1 minute, until clumps are dissolved. Re-whisk.)

3. Add the wet ingredients to the dry ingredients and gently mix with fork until well blended. Add the oats and mix until everything is well combined. It should be thick but scoopable and pourable.

4. Heat your non-stick skillet or griddle over medium heat. Coat with about a tablespoon of coconut oil before dropping your batter in - this step is very important and must be repeated before each batch, otherwise your pancakes will quickly burn.

5. Once hot, use a 1/4 cup measuring cup to drop batter into pan. You can use your measuring cup to spread them out if the batter is thick. Drop a few blueberries right on top of each pancake and press them into the batter.

6. Once you see bubbles start to form around the edges, flip your pancakes. They should cook for about 2-3 minutes per side and be fluffy in the middle once done.

7. Enjoy hot or refrigerated for a next-day treat!