Gluten-free quinoa pancakes
Discover a delicious and nutritious start to your day with our gluten-free quinoa pancakes! Made with wholesome quinoa, corn flour, almond milk, and a touch of coconut oil, these pancakes are high in protein and perfect for those with gluten sensitivities. Enjoy a fluffy and satisfying breakfast that’s easy to make and packed with flavor.
- 18 Mar 2024
- Cook time 10 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
Gluten-free quinoa pancakes are a healthy and delicious alternative to traditional pancakes. They are perfect for those who are sensitive to gluten or just looking to try something new and nutritious. Packed with protein and fiber from quinoa, these pancakes make for a hearty breakfast, brunch, or even a snack. Follow this simple recipe to create a stack of tasty quinoa pancakes that everyone can enjoy.
Ingredients:
Instructions:
- Rinse the quinoa under cold water to remove any bitterness.
- Cook the quinoa according to the package instructions. Generally, you'll need to combine the quinoa with water (usually a 2:1 water to quinoa ratio), bring it to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Allow the quinoa to cool to room temperature.
- In a large bowl, combine the corn flour, baking powder, and a dash of salt. Mix well to ensure the baking powder is evenly distributed.
- In a separate bowl, whisk together the almond milk, whole egg, egg white, and the cooked quinoa. Make sure the quinoa is well incorporated.
- Pour the wet mixture into the bowl with the dry ingredients.
- Stir gently until just combined. Be careful not to overmix as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat. Add the teaspoon of coconut oil to the skillet and allow it to melt, spreading it evenly across the surface.
- For each pancake, pour about 1/4 cup of batter onto the skillet.
- Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set.
- Carefully flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm. Repeat the cooking process with the remaining batter.
- Serve warm with your favorite toppings such as fresh berries, maple syrup, honey, or yogurt.
Tips:
- Rinse quinoa thoroughly before using to remove any bitter coating called saponin.
- For a fluffier texture, let the batter sit for a few minutes before cooking.
- Use a non-stick skillet or a well-oiled pan to prevent the pancakes from sticking.
- Cook pancakes on medium heat to ensure they cook through without burning.
- Make small-sized pancakes for easier flipping and even cooking.
- Feel free to add vanilla extract or cinnamon to the batter for extra flavor.
- Serve pancakes warm with your favorite toppings such as fresh fruit, nuts, or a drizzle of honey or maple syrup.
With these gluten-free quinoa pancakes, you have a nutritious and delicious option for breakfast or any meal of the day. The combination of quinoa and almond milk ensures a high-protein, dairy-free result that is both light and satisfying. Enjoy these pancakes warm, topped with fresh fruits, maple syrup, or your favorite pancake toppings. Happy cooking and indulging in a wholesome treat!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.93g | 5% |
| Sugar 0.73g | 1% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.91g | 10% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 110mg | 19% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 1.06mg | 7% |
| Vitamin B6 0.09mg | 6% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 0.10ug | 0% |
| Minerals | |
| Calcium, Ca 420mg | 32% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 2.43mg | 22% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 640mg | 51% |
| Potassium, K 170mg | 5% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 550mg | 36% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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