Gluten Free Quinoa Pancakes Recipes

THE BEST QUINOA FLOUR PANCAKES

The Best Quinoa Flour Pancakes image

These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture, are high in protein and are easy too!

Provided by Alyssa

Time 20m

Number Of Ingredients 8

Ingredients

1 3/4 cup toasted quinoa flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup almond milk ((or milk of choice))
2 flax eggs ((or regular eggs))
2 tablespoons maple syrup
1 tablespoon oil
1 tablespoon apple cider vinegar ((or lemon juice))

Steps:

Whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.

Nutrition Facts : ServingSize 1 pancake, Calories 82 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g

GLUTEN FREE QUINOA PANCAKES

Gluten Free Quinoa Pancakes image

These delectable pancakes bring out the special flavor of quinoa without it being at all dominant. They are fluffy and even taste great when cold. The recipe is from the Gluten-free Gastronaut: I think she's a genius :-)

Provided by Suzy mom to 2

Categories Breakfast

Time 20m

Yield 8 pancakes

Number Of Ingredients 9

Ingredients

1 1/2 cups gluten-free flour
1/4 cup quinoa flour
1/4 teaspoon xanthan gum
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 1/2 cups lactose-free milk
3 tablespoons canola oil

Steps:

In a large bowl mix dry ingredients well.
In a second bowl, mix wet ingredients.
Whisk the liquid mixture into the flour mixture, using a wire whisk. Don't bother to whisk too vigorously, small lumps may still be visible, that's OK.
Cook on a medium/hot oiled skillet, preferrably a non-stick one.
Flip when lots of little bubbles are appearing on the surface.
Please note that if your flour blend already contains guar or xanthan gum, there's no need to add the xanthan gum. Same for salt!

Nutrition Facts : Calories 68.7, Fat 5.9, SaturatedFat 0.6, Cholesterol 26.4, Sodium 217.6, Carbohydrate 3.6, Sugar 3.2, Protein 0.8

QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)

Quinoa Pancakes or Waffles (Gluten Free) image

From Recipes for Food Allergies by Marilyn Gioannini. Amaranth flour can be substituted for the quinoa flour.

Provided by NELady

Categories Breakfast

Time 20m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup quinoa flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 dash salt
1/2 cup prune juice or 1/2 cup non-dairy milk substitute
1 tablespoon vegetable oil
1 tablespoon honey (optional)
1 small apple, grated (about 3/4 cup)
1 egg (optional)

Steps:

Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
Add grated apple and egg to liquid mixture.
Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.

Nutrition Facts : Calories 65.9, Fat 3.5, SaturatedFat 0.5, Sodium 131.2, Carbohydrate 9.4, Fiber 1.3, Sugar 6.9, Protein 0.2

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