Quinoa Pancakes Gluten Free Recipes
QUINOA PANCAKES
I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!
Provided by amandacooks
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Grease a griddle or large skillet and preheat over medium heat.
- Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.
- Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Nutrition Facts : Calories 138 calories, Carbohydrate 17.3 g, Cholesterol 61.9 mg, Fat 5.6 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 241.1 mg, Sugar 4.4 g
QUINOA PANCAKES (GLUTEN FREE)
I created this recipe after developing food allergies to almost everything including rice which is the main ingredient in a lot of gluten-free baking. These pancakes are not only fluffy and delicious but have all the amazing nutrients found in quinoa!
Provided by apauliszyn
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.
- Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.
- Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 80.9 g, Cholesterol 46.5 mg, Fat 18.6 g, Fiber 13.5 g, Protein 10.4 g, SaturatedFat 1.7 g, Sodium 961 mg, Sugar 2.4 g
THE BEST QUINOA FLOUR PANCAKES
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
Categories Breakfast
Time 20m
Number Of Ingredients 8
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
QUINOA PANCAKES
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 5 servings (15 pancakes)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
- Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.
QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)
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
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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