Quinoa Pancakes
These quinoa pancakes are light and fluffy with a sweet and yet nutty flavour.
Servings: 12 pancakes
Calories: 76kcal
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.
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 245mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 97mg | Iron: 1mg