- 1 1/2 cups quinoa flour
- 1 1/2 cups tapioca flour
- 3 tablespoons ground flax seeds
- 3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
- 1 1/2 tablespoons baking powder
- 1 tablespoon potato flour
- 1 tablespoon potato starch
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1 1/2 cups water
- 1 egg
- 3 tablespoons grapeseed oil
- 1 teaspoon grapeseed oil
- Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.
- Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.
- Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.