Gluten Free Stawberry Quinola Pancakes

Whisk together Quinola Flour, baking powder, salt, and cinnamon, in a large bowl.

Whisk together milk, egg whites and vanilla, in another bowl.

Pour the other bowl into the large one and stir together until ingredients are combined.

Add diced strawberries to the batter. Careful not to overmix.

Cover and refrigerate for at least 30 minutes to an hour.

Start scooping batter into the pan to make pancakes.

Let them cook until bubbles form in the batter then flip them and cook the other side until they become lightly browned.

Serve warm topped with fruits and sauce.

Sauce :

Combine the strawberries, vanilla, and maple syrup in a bowl.

Bring them to a boil then reduce the heat to medium-low and let them simmer for 8-10 minutes stirring occasionally.

Once the sauce has thickened, remove from the heat and serve it on top of the pancakes.