About this recipe:High protein quinoa pancakes that are as fluffy as any other! These pancakes are naturally gluten and wheat free and can be made dairy free, too. You can use regular milk instead of a non-dairy milk, if preferred.
Makes: 10 pancakes
190g quinoa flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
300ml non-dairy milk, such as almond
3 eggs, beaten
30g butter or margarine, melted
2 tablespoons honey
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Method Prep:10min › Cook:5min › Ready in:15min
Lightly grease a frying pan and preheat over medium heat.
Stir quinoa flour, baking powder and salt together in a bowl. Stir in milk, eggs, butter and honey into the flour mixture until you have a thin batter.
Pour about 60ml (4 tablespoons) of batter into the hot pan for each pancake. Cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more. Serve straightaway with your favourite pancake toppings.
Gluten free note
Baking powder is generally gluten free, but some brands may not be. Check labels to ensure all ingredients used are 100% gluten free.
Quinoa flour can be bought online or in speciality shops. You can also make it at home by grinding regular shop-bought quinoa in a grain mill or coffee grinder. (Note that even the best food processors are not able to grind the quinoa into a flour, only a course meal.)