Gluten-Free Sourdough Pancakes

1. 1

   Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best.

2. 2

   Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut.

3. 3

   About 4 hours later, drain the water out of the jar. Rinse the quinoa thoroughly. The volume of the quinoa should have swelled to about 2 cups in size.

4. 4

   Let the jar of quinoa sprout for another 12 to 24 hours. Quinoa is very quick to sprout -- you should see tails developing by the 12-hours mark, if not sooner.

5. 5

   Rinse quinoa again and put in high-speed blender. Gradually add in about 1 cup of water as you begin blending. Add enough water to form a batter with a crepe-like (somewhat watery) consistency. Keep blending until the quinoa is completely pureed.

6. 6

   Mix in the tapioca flour, sweet potato flour, and salt. This can be done in the blender or by hand. The batter should become much thicker and have a creamy off-white color.

7. 7

   Pour the mixture into a large, wide-mouthed jar, leaving at least 4 inches empty at the top of the jar. Cover but do not tightly close the jar. Gauze / cheesecloth can be used to cover the opening.

8. 8

   Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment.

9. 9

   Check the mixture 24 hours later. It should have a yeasty smell and a sour taste. If it still seems mild, leave it to sit another 24 hours.

10. 10

    When the mixture is ready, it should have begun bubbling a little bit -- this is active bacterial and yeast cultures creating a natural quinoa sourdough.

11. 11

    The batter is now ready to use! Prepare as you would regular pancakes.

* Per serving · 4 servings · Values may vary.