Soak and ferment the batter

• Rinse the quinoa, and rice several times until the water is clear.
• Soak for 6 hours or overnight.
• Drain the soaked rice and quinoa and, pour into a blender, add salt and 2 cups of water. Bend until smooth.
• Pour into a bowl and cover with a clean towel. Place in a warm location and let it ferment for 8-12 hours.
• Some bubbles may form on top when the fermentation has taken place. The batter should be thick but pourable. Add a little water if necessary.
• Heat up a non-stick frying pan or a cast iron frying pan on medium heat, add a little oil.
• Pour a ladle of batter and quickly swirl but don't try to flatten the pancake. You want it nice and thick.
• Add the chopped green onions while it is cooking.  Flip it over when the bottom starts to come loose.
  
• Repeat with the remaining batter. You should have enough for 12-15 pancakes if you keep them pancake size.