Summer Corn and Quinoa Griddle Cakes

1. 1

   In a medium bowl, whisk together quinoa flour, salt, pepper and eggs.

2. 2

   Gently stir in red pepper, corn, quinoa and basil.

3. 3

   In large nonstick skillet, heat oil over medium heat.

4. 4

   For each griddle cake, drop 1/4 cup batter into skillet and flatten slightly.

5. 5

   Cook for 2-3 minutes per side until browned.

6. 6

   Transfer to a plate lined with paper towels.

7. 7

   Repeat with remaining batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.