Since my little guy has a wheat intolerance, we have had to explore new flours for baking. One of our favorite weekend treats is quinoa pancakes. (This morning I made a double batch and individually wrapped about 10 of them to stick in the toaster for weekday breakfasts). Quinoa flour is rich is protein, calcium and iron (we use Bob's Red Mill Quinoa Flour, easy to find at most grocery stores). Next time you are making pancakes, substitute this nutritious flour for your traditional white or wheat flour to give your pancakes a nutrition boost and a really yummy, nutty taste. Since eggs are off limits in my house, as well, we substitute each egg in our pancake recipe for 1 tbsp. flax seed meal combined with three tbsp water (Bob's Red Mill also sells flax seed meal, and this three to one ratio is noted on the back of the packaging). You can barely taste the flax seed and it gives the pancakes another nutritional boost (fiber and Omega-3's)! We add some fruit puree to add sweetness and yet another layer of nutrition - no guilt in eating these! Leave a comment or email me if you have any questions about how to make these substitutions.