Better-than-Bisquick Quinoa Pancakes

In a mixing bowl, whisk together quinoa flour, baking powder and baking soda. In blender, grind cashews to a fine powder, pausing to scrape under the blades 2 to 3 times. Add to blender: oil, water, vanilla extract, lemon juice, and maple syrup and blend 3 to 4 minutes. Pour liquid over dry ingredients and whisk a few times, eliminating lumps. If batter is too thick, add water as necessary.

Pour a scant 1/4 cup of batter onto hot non-stick griddle (heated until water dances on it) for each pancake. Serve with fruit sauce or applesauce.

Variations: Add 1 to 2 tablespoons flaxseeds into the blender with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup of quinoa flour with buckwheat flour.