These gluten-free quinoa pancakes are one of my favourite pancakes! They are fluffy in texture with a nutty flavour that are irresistibly delicious!
When I first made these quinoa pancakes, I was hooked! They are my favourite and I haven’t decided if it’s the sweet nutty flavour of the quinoa or the light texture of the pancakes. But whatever it is, I can’t stop eating them! If you haven’t had them before and you like the flavour of quinoa, you must try them.
IINGREDIENTS
- Quinoa flour
- Sugar: I like to use raw fine sugar
- Baking powder
- Salt
- Cinnamon: is a option, but I recommend it
- Almond milk: other options are oat milk, coconut milk or cow’s milk
- Egg
- Extra virgin olive oil or vegetable oil
- Vanilla extract
- Fruit: berries
HOW TO MAKE THESE PANCAKES
Measure and combine the dry ingredients into a medium bowl and add the liquid ingredients. Mix with whisk until smooth. Measure the batter into hot fry pan, 1/4 cup measures for 4 inch rounds or 1/3 cup, for 6 inch rounds, depending on the size you prefer.
Once the bubbles have form, flip the pancakes and cook for another 20 seconds or until they are golden in colour. Continue adding oil as needed.
WHY MAKE THESE PANCAKES....
- quinoa is gluten-free
- packed with nutrients such as high in protein, zinc, fiber, and folate
- high in antioxidants
- easy to digest
- you don’t have to eat them just at breakfast
- sooo tasty and you can eat as many as you want 🙂
Dress it up with your favourite fruits, pure maple syrup and icing sugar. I highly recommend purchasing the real pure maple syrup. It is rich in vitamins and minerals and the taste can’t be compared.
These freeze really well, so if you happen to double the recipe and have extras, pop them in the freeze in a zip lock bag for up to 2-3 months. Enjoy!
Quinoa Pancakes
Equipment
Ingredients
- 1 1/3 cup quinoa flour
- 2 tbsp raw fine sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (option)
- 1 1/4 cup almond milk (substitute oat, coconut milk or regular milk)
- 1 large egg
- 1 tbsp olive oil/vegetable oil
- 1/2 tsp pure vanilla extract
- serve with blueberries, raspberries, blackberries, strawberries
- pure maple syrup
Instructions
- Combine the flour, sugar, baking powder, salt, and cinnamon (optional) in a medium bowl.
- In a large measuring cup, add and whisk together the milk, egg, oil and vanilla. Pour the liquids into the flour mixture and whisk together until smooth.
- Lightly grease with vegetable oil a non-stick frying pan or skillet and place on medium heat.
- Once the pan is hot, pour the batter into the fry pan or skillet with either ¼ cup measure for 4 inch rounds or 1/3 cup, for 6 inch rounds, depending on the size you prefer. Once the bubbles have form, flip the pancakes and cook for another 20 seconds or until they are golden in colour. Continue adding oil as needed.
- Note: rule of thumb- flip pancakes only once to create fluffier pancakes.
- Serve with blueberries, raspberries, blackberries or strawberries and pure maple syrup.
