Quinoa Pancakes (Gluten Free) recipe

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Ingredients

1 ½ cups quinoa flour
1 ½ cups tapioca flour
3 tablespoons ground flax seeds
3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 ½ tablespoons baking powder
1 tablespoon potato flour
1 tablespoon potato starch
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon xanthan gum
1 ½ cups water
1 egg
3 tablespoons grapeseed oil
1 teaspoon grapeseed oil

Nutrition Info

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
servingSize: -
sodium: 961 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.

  2. 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.

  3. 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.

Recipe Yield

8 pancakes

Recipe Note

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!

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