In a bowl combine dry ingredients, quinoa flour, baking powder, and baking soda.
In a smaller bowl, add the egg and beat with a fork.
Add in maple syrup (or other sweetener), milk and vanilla.
Pour the wet ingredients into the dry ingredients and mix together.
Heat a skillet over medium-high heat with a bit of oil. Add 1/4 cup of pancake batter and cook until bubbles form and begin to pop. Flip pancake to the other side and cook until golden brown.
Serve with your favorite toppings. I like to use maple syrup, plain greek yogurt, coconut cream and fresh berries.
Pancake batter should be a bit runny - This will make the perfect pancake shape. If the batter is too thick, you can add a bit more milk or water.
Use a ¼ cup measuring cup for the batter - this will give you even pancakes that make the perfect stack!
Flip when you see bubbles - You'll know when to flip the pancakes when you start to see bubbles forming on the batter. Take a spatula and flip to the other side. Cook an additional 1-3 minutes.
Lower the heat as you go - If you don't have an ultra-fancy frying pan (I don't have one either) then you'll probably have to turn the heat down as the frying pan begins to get too hot. This will cook some of the pancakes too fast - keep an eye on them as you go. You might need to flip sooner.