Gluten Free Quinoa Pancakes Recipes

QUINOA PANCAKES

Quinoa Pancakes image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 5 servings (15 pancakes)

Number Of Ingredients 12

Ingredients

1 cup white rice flour or gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup coconut yogurt, such as COYO dairy-free yogurt
1/3 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, plus more for serving
1 cup cooked quinoa, cooled
Coconut oil or grapeseed oil, for the pan
Unsalted butter, for serving

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.

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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