Quinoa Pancakes Or Waffles Gluten Free Recipes

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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

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

QUINOA PANCAKES



Quinoa Pancakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 5 servings (15 pancakes)

Number Of Ingredients 12

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.

QUINOA BUCKWHEAT PANCAKES



Quinoa Buckwheat Pancakes image

I tweaked a classic pancake recipe to use buckwheat flour, then included quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that's great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F (65 degree C) oven while cooking the rest of the batter.

Provided by Peter Gagné

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 9

Number Of Ingredients 9

1 cup buttermilk
1 egg, lightly beaten
2 tablespoons canola oil
1 tablespoon honey
½ cup buckwheat flour
½ cup quinoa flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
  • Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle 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 103.8 calories, Carbohydrate 12.6 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 292 mg, Sugar 3.7 g

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