GLUTEN FREE QUINOA PANCAKES

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I hate wasting food, and the other night when I made the KALE, LENTIL AND POMEGRANATE SALAD I made way too much quinoa and had a container of it sitting in my fridge waiting to be eaten. I really wanted to use it today and felt like something that would feel indulgent because it’s Friday and that’s always worth celebrating (even if I am still on holidays right now..)!

I started researching quinoa pancakes, as when I have made them before they weren’t as delicious as they were nutritious (such a poet) and that will never do. I found so many recipes but the gorgeous images on this recipe sold me, however I didn’t have t all of the ingredients and this morning was supposed to be about getting rid of what was in my fridge not adding to it. I took inspiration from that recipe, because the pancakes looked so fluffy and delicious, and made a few adjustments to also make it gluten free and voila see below! They are full of goodness and taste great. I’ve included a blueberry pancake variation at step 6 because I did that for half the pancakes this morning and it was delicious.

makes about 14 small pancakes

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Ingredients

1/2 cup almond meal

1/2 cup potato flour (rice flour could also work)

1/2 cup coconut flour

1 teaspoon baking soda

2 teaspoons baking powder

1 tsp cinnamon

pinch of salt

2 teaspoons rice malt syrup or maple syrup

1 whole egg and 1 egg white

1 1/2 cups buttermilk (I didn’t have any so just used the equivalent in normal milk (you could use almond to eliminate dairy) and added a squeeze of lemon juice)

1/2 teaspoon vanilla extract

1.5 Tbs melted butter or coconut oil

1 1/2 cups cooked quinoa

coconut oil or butter for cooking

1/2 cup Blueberries (optional)

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Directions

1. Sift all dry ingredients together in a large bowl.

2. In another bowl whisk the eggs, milk, syrup, vanilla, and butter/oil until completely combined.

3. Pour the wet ingredients into the dry ingredients and stir to completely combine, be gentle.

4. Still being gentle, fold in the quinoa until just combined.

5. Heat a small pan on medium heat and use a pastry brush to lightly coat in butter or coconut oil. Use 1/4 cup of mixture per pancake (I find using a spring loaded ice cream scoop super easy) and cook until bubbling and beginning to firm, then flip over and cook for a minute or 2 longer on the other side. All up it should be about 4 minutes per pancake total.

6. If using blueberries, cut them in half and once you have added mixture to the greased pan place cut side down into the mixture. Flip when bubbling as per usual.

7. Serve with maple syrup and blueberries, caramelised banana and greek yoghurt, strawberries and … well you get it 🙂

HH. x

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3 Comments

  1. I am keen to try this recipe – it sounds fantastic. Potato flour is not something I have on hand – do you think I could leave it out and make up the difference with extra almond and coconut flours?

    1. I wouldn’t use coconut flour as it is so much more fibrous you would have to use far more water too! Rice flour, plain flour or any fine grained gluten free flour would work! Good luck:)