Quinoa pancakes

    (8)
    15 min

    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.


    4 people made this

    Ingredients
    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

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Lightly grease a frying pan and preheat over medium heat.
    2. 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.
    3. 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

    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.)

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    Average global rating:
    (8)

    Reviews in English (7)

    by
    2

    On a strict elimination diet so I swapped: 1. eggs for flax eggs 2. milk for coconut milk 3. honey for date syrup 4. butter for a wee bit of coconut oil also added cinnamon and vanilla bean to get rid of the grassy flavour - topped with home made apple sauce (apple, coconut oil, cinnamon) Delicious for someone who can eat very little on this diet.  -  04 Apr 2016  (Review from Allrecipes US | Canada)

    by
    1

    This has a distinct taste. I am not gluten intolerant, I just happened to have quinoa flour and made these pancakes to use up the quinoa flour. I was fortunate to loose the quinoa taste via maple syrup & butter. The texture is not grainy, it holds up well for a gluten free pancake.  -  18 Jul 2015  (Review from Allrecipes US | Canada)

    by
    1

    three stars  -  03 Apr 2015  (Review from Allrecipes US | Canada)

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