Pancakes - Allergy Whole Grain

Obviously if you aren't into whole foods then these will not taste like Aunt Jemima, nor will they fluff up real high like that ;-)... howe'ver we have 2 small children who have food sensitivities to a lot of things and these work out great for us, and we all love them! You might want to add some salt etc. or spices like cinnamon for yourself ;-)
Also you can combine strawberries, blueberries etc. and heat them enough to blend and make warm to make a sauce to pour over them (or just blend in blender for a cold sauce). My kids think this is all divine!!! heck, so do I.
I ground the quinoa grains or the buckwheat oats in a coffee grinder. Then add this flour, baking powder and the baking soda together and stir in a bowl.
Grind cashews or other nuts and add to the rest of the ingredients and place in blender. Blend in blender for 3-4 minutes. Pour over dry ingredients and combine. If it is too thick, add more water.
You can also add frozen blueberries at the time of cooking.
Use a scan't 1/4 cup for each pancake. We have cooked these in a stainless steel fry pan and in a cast iron. We use olive oil for cooking and for the stainless steel pan keep the heat down to med. I turned it up for the cast iron to med high. Neither stuck.
We also make lots of these and freeze them. You can pop them in the toaster oven for a midday snack or put nut butter/jam/honey on them for breakfast. We don't use bread in the house anymore and the kids don't even notice (just us! )
Hope you like them. I cannot remember where I found the recipe originally but I'm sure glad I did.
Wendy Canada