Quinoa Pancakes Recipes

THE BEST QUINOA FLOUR PANCAKES

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.

QUINOA PANCAKES

Steps:

• Sift together the flours, baking powder, baking soda, sugar and salt.
• In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
• Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
• Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
• Serve hot with butter and maple syrup.

PUMPKIN QUINOA PANCAKES

Steps:

• Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
• Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
• Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.