Thursday, May 30, 2013

Gluten-free Dairy-free Quinoa Pancakes

Just made these this morning with some leftover quinoa from yesterday's breakfast. I was intending to eat them myself and save some for tomorrow. However, the kids (ages 8 and almost 6) asked to try them and they gobbled up all of my leftovers!!! I'd say these  were a huge success!!! The original recipe came from, expect it was not GF or dairy-free, so I made some changes and they were absolutely awesome. I am trying to avoid extra sugar too, so I did not put any syrup on my pancakes. The recipe made about 10, but I had 3 as my serving.


  • 1 cup cooked quinoa (my cooked quinoa was made with almond milk, ginger,clove, cinnamon and nutmeg)
  • 3/4 cup GF all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon course salt
  • 1 large egg plus 1 large egg white
  • 1 tablespoon Coconut Oil
  • 1/4 cup Unsweetened almond milk
  • 2 tablespoons pure grade B maple syrup plus more for serving (optional)
  • Fresh fruit for topping 

  • Directions:
    In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, coconut oil, almond milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine. (some coconut oil lumps may remain)
    Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
    Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

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