Today, I decided I would tryout that gluten free pancake mix that had quinoa as a component. All I had to do was add water the the bottle of pancake mix and shake the bottle for several minutes, then fry the mixture on a frying pan. But I had my misgivings because I usually add too much or too little water (the instructions on the bottle don't take into consideration that a considerable amount of the mixture will stick to the bottom of the bottle and be impossible to mix in without a spoon or more liquid). I fixed this problem by adding soda to the bottle and when it became too liquid, adding the liquid to the other bottle of pancake mix I happened to have. I also managed to cook the pancakes properly by using more oil and letting it heat up on pan before I poured the mixture on. That was my part complete.
But what about the actual pancakes? Many gluten free products have a rather hard, dry texture. This is no exception. I think the purpose of the quinoa was to decrease the carbohydrates of the product rather than add any flavour, since quinoa is rather bland. The flavour here was provided by sugar free chocolate syrup.
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