Quinoa Cornmeal Lemon Honey Pancakes

INGREDIENTS

• 1/4 cup plus 2 tablespoon (60 g) quinoa flour
• 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal
• 1/4 cup plus 2 tablespoon (60 g) corn starch
• 1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour)
• 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free)
• 2 teaspoon baking soda
• 1 teaspoon salt
• zest from two lemons
• 1 cup buttermilk
• 2 tablespoons lemon juice
• 2 large eggs
• 4 tablespoon (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla
• 2 tablespoons honey
• 1/4 cup (30 g) golden flax meal
• 1 cup of maple syrup
• 2 sprigs (about 3 inches each) of fresh rosemary