Howdy y’all! As a seasoned nutritionist and culinary enthusiast, I have tasted and cooked all sorts of recipes over the years. But, let me tell you, this gluten-free quinoa pancakes recipe is one-of-a-kind! This breakfast treat not only melts in your mouth but also packs a healthy punch. So, if you are looking for a delicious new way to incorporate quinoa into your diet, look no further than these delectable quinoa flour pancakes.
But what makes these pancakes so special? Let me tell you – this recipe requires gluten-free ingredients, including the star of the show – certified gluten-free quinoa flour. By using xanthan gum instead of traditional flour binders, we can ensure that the texture of the pancakes is light and airy without being rubbery or dense. Plus, these pancakes are also dairy-free and vegan-friendly!
Now, I know what some of y’all might be thinking: “Quinoa in pancakes does not sound appetizing.” Well, trust me when I say that it adds the perfect nutty flavor to these flapjacks. Plus, with its high protein content and low glycemic index, quinoa will leave you feeling full and satisfied all day long.
So grab your apron and get ready to whip up some easy-to-make quinoa flour pancakes that will make your taste buds dance with joy!
Why You’ll Love This Recipe
Buckle up, folks! You’re in for an absolute treat. This gluten-free quinoa pancakes recipe is something that will truly brighten up your mornings. I promise this dish will be a game-changer for everyone who thought they had to give up pancakes forever. Trust me; you shouldn’t let your gluten intolerance or dairy allergy hold you back from enjoying delicious stacks of pancakes.
These pancakes are everything you need and more, thanks to the healthy and organic ingredients used in the recipe. Not only are they gluten-free, but they are also dairy-free and vegan, making them perfect for almost any dietary needs.
But don’t be mistaken; just because these pancakes are free from gluten and dairy doesn’t mean they lack in flavor. Quite opposite to that, they are incredibly flavorful and fluffy; they melt in your mouth just like traditional pancakes do.
One remarkable thing about the recipe is the use of quinoa flour instead of wheat flour, which means it’s packed with protein and all nine essential amino acids – making it an ideal meal option after a workout or long day at work.
Moreover, the addition of baking powder, xanthan gum, and lactose-free milk gives these pancakes a fantastic texture that makes them soft on the inside and crispy on the outside. You can enhance the flavors by serving them topped with fresh fruits, maple syrup, or easy berry compote.
Last but not least, these pancakes are incredibly easy to prepare. Don’t worry if you’ve never cooked with quinoa flour before; this recipe’s instructions make things simple even for beginners. Within 30 minutes, you’ll have stacks of mouth-watering gluten-free quinoa pancakes ready to go.
Overall, this recipe is a healthy twist on traditional pancake recipes that is bursting with flavor that will satisfy even the pickiest eaters while still being guilt-free! So what are you waiting for? Head to the kitchen and get started on these pancakes.
Ingredient List
For this gluten-free quinoa pancakes recipe, you will need the following ingredients:
- 1 cup cooked quinoa certified gluten-free
- 3/4 cup gluten-free quinoa flour
- 1/4 cup Oat Flour
- 2 tablespoons almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup lactose-free milk (or non-dairy milk of your choice)
- 1 egg or vegan egg substitute
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
Optional toppings:
– Blueberry compote (recipe ingredients listed below)
– Maple syrup
Note: It is crucial to use certified gluten-free quinoa and oat flour. While quinoa is naturally gluten-free, cross-contamination may occur during processing. Also, ensure the other ingredients used are free of gluten-containing grains or derivatives thereof.
The Recipe How-To
Now, it’s time for the most exciting part – the recipe how-to! Get ready to make some pancakes that are guilt-free, delicious and perfect to start your day.
Ingredients
To make these gluten-free quinoa pancakes, you’ll need the following ingredients:
- 1 cup cooked quinoa certified gluten-free, if necessary
- 3/4 cup lactose-free milk
- 1 egg
- 1 tablespoon of canola oil
- 1 teaspoon of vanilla extract
- 1 cup of quinoa flour (or a mixture of other gluten-free flours like almond flour or oat flour)
- 1 tablespoon of sugar or any sweetener of your choice
- 1 tablespoon baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of xanthan gum (this ingredient is used to replace gluten in gluten-free baking)
Steps
Once you’ve gathered your ingredients, follow these easy steps:
Step 1: In a mixing bowl, whisk together cooked quinoa, lactose-free milk, egg, canola oil and vanilla extract.
Step 2: In a separate bowl, whisk together the quinoa flour (or any other flour mixture), sugar, baking powder, salt and xanthan gum.
Step 3: Add the dry ingredients to the wet mixture gradually and stir until well combined.
Step 4: Preheat a non-stick pancake griddle or skillet over medium-high heat. Grease with cooking spray or additional oil.
Step 5: Pour about a quarter-cup of the pancake batter onto the hot skillet. Cook for approximately two minutes on each side or until golden brown.
Step 6: Repeat until all pancake batter is used up.
Tips for Perfect Results
To get perfectly tender pancakes every time:
- Make sure not to over mix the batter. Over-mixing can create tough pancakes.
- If you want to make these pancakes vegan, replace the egg with a flax egg or an additional 1/4 cup of cooked quinoa.
- Try adding some blueberries or diced bananas to the pancake batter for some added flavor.
- For an easy berry compote, heat 75g of mixed berries in a saucepan with 2 tablespoons of maple syrup and simmer for 5 minutes until soft and syrupy.
With these tips and steps, you’re sure to get perfectly fluffy gluten-free quinoa pancakes every time!
Substitutions and Variations
Well, well, well, here comes the creative part of the recipe! I bet you all love to have some fun in the kitchen and add your own personal twist to a dish. Don’t you? Fortunately, when it comes to this gluten-free quinoa pancakes recipe, there’s plenty of room for variation and adaptation.
First things first, let me tell you that quinoa flour is an excellent choice for those seeking gluten-free pancakes. However, you can experiment with other types of flour as well. Almond flour and oat flour are two excellent options that yield fantastic results in terms of texture and taste. And yes, both are still gluten-free!
For those who avoid dairy, lactose-free milk is an excellent alternative to traditional milk. However, if you want to go completely vegan with this recipe, you can try coconut milk or almond milk instead.
For my vegan and vegetarian chums out there, don’t worry; we’ve got you covered too! You can easily replace eggs in this recipe with applesauce or mashed banana.
Now that we’ve got the basic substitutions out of the way let’s get crazy with the variations! I know you love this part. Try adding some blueberries or sliced bananas into the pancake batter for a fruity twist. Or maybe even some chocolate chips or chopped nuts for a more decadent treat.
Another fun preparation method is making waffles out of this batter instead of pancakes; it’s simple and delicious! Also, easy berry compote can be made by simmering fresh berries mixed with maple syrup and a dash of cinnamon for some extra sweetness.
Overall, these pancakes are incredibly flexible and perfect for experimentation. So next time you whip up this delicious treat, feel free to let your creative side take over!
Serving and Pairing
Now that you’ve made these delicious gluten-free quinoa pancakes, it’s time to think about what to serve with them. These pancakes have a subtle nutty flavor and are packed with protein that will keep you energized throughout the morning. Serving them with a drizzle of maple syrup or honey and some fresh berries is an absolute must as it enhances the flavors of the pancakes beautifully.
You can also serve these quinoa pancakes with a variety of toppings such as whipped cream, peanut butter or almond butter, chocolate chips, and shredded coconut. For those who love savory breakfasts, try serving the quinoa pancakes with avocado, sautéed mushrooms, or roasted veggies like sweet potato or zucchini.
Pairing these pancakes with hot or iced coffee, tea, or a glass of lactose-free milk would make an excellent breakfast as well. I usually like to have a cup of hot coffee alongside mine but feel free to switch it up and try something new.
These quinoa pancakes are not just reserved for breakfast though–they can also make a fantastic brunch or dessert option. If you’re having friends over for brunch, make a big batch of these pancakes and let everyone pick their toppings.
Alternatively, you could make smaller versions of these pancake and turn them into healthy mini-bites for kids’ snacks.
Overall, this recipe is incredibly versatile and can be adapted to suit any occasion or taste preference. Get creative with your offerings and have fun experimenting!
Make-Ahead, Storing and Reheating
Now, let’s talk about how you can make these gluten-free quinoa pancakes ahead of time, store them or reheat them for later use. Yes, you can prepare the pancake batter the night before and refrigerate it, so all you have to do in the morning is heat your pan, and cook your pancakes in a few minutes.
To do this, prepare the pancake batter as per recipe instructions and store it in an airtight container in the refrigerator. You can store the batter for up to 2 days. When you are ready to cook your pancakes, just give the batter a good stir and proceed with cooking as per recipe instructions.
If you end up with leftovers or want to meal prep these pancakes for future use, you can easily store them for later. Let the pancakes cool completely to room temperature and place them in a plastic ziplock bag or an airtight container.
You can store these pancakes in the refrigerator for up to 3-4 days or freeze them for up to 2 months. To reheat, simply microwave your frozen pancakes on high for 30 seconds or until heated through. If using the refrigerator stored pancakes, place them on a non-stick pan and heat over medium-high heat until they are warm.
But be careful not to overcook when reheating; otherwise, you will end up with rubbery and dry-looking pancakes. Instead, always aim to reheat gently so that they still retain their softness and fluffiness.
In conclusion, these gluten-free quinoa pancakes are perfect for meal prepping, make-ahead breakfasts or even for freezing if you need quick breakfast options throughout the week. With simple storing and reheating methods outlined above, you can make sure that your delicious healthy batch of pancakes stays fresh and ready whenever you are.
Tips for Perfect Results
Now that you have the gluten-free quinoa pancake recipe memorized, it’s time for some tips on how to make your pancakes perfect every time. Here are some tips and tricks to help you get the most out of this recipe:
First of all, make sure that you’re using fresh ingredients. Baking powder loses its potency over time, so if you’ve had that tub of baking powder sitting in your pantry for months, it’s probably time to buy a new one. The same goes for your quinoa flour – make sure it hasn’t gone rancid.
When mixing your batter, be careful not to over-mix it. Over-mixing can cause your pancakes to become tough and chewy. Mix until just combined and resist the urge to keep stirring.
Heat up your pan or griddle properly before pouring the batter. If the heat is too high or too low, your pancakes will either burn or cook unevenly. A good way to test if your pan is ready is by adding a small drop of water – if it sizzles and evaporates quickly, the pan is ready.
If you want to keep your pancakes warm before serving, preheat your oven to 200°F and place them on a wire rack in the oven until you’re ready to serve them.
Finally, don’t forget to experiment with different toppings and variations. These pancakes go great with everything from blueberry compote to banana slices and maple syrup. Get creative and have fun with it!
By following these tips and tricks, you’ll be able to make perfect gluten-free quinoa pancakes every time. Remember that practice makes perfect, so don’t be afraid to mess up a few times before getting the hang of it. Once you’ve mastered this recipe, breakfast will never be the same again!
FAQ
Now, it’s time to address some of the most frequently asked questions that people have when it comes to this gluten-free quinoa pancakes recipe. Whether you’re looking for substitutions or tips for making the perfect stack of pancakes, these FAQ section answers are sure to offer helpful solutions.
Can I use quinoa flour instead of all purpose flour?
Substituting regular flour with quinoa flour has become quite popular in gluten-free baking. Quinoa flour can replace wheat and grain flours, and can be mixed with other gluten-free flours like oat or almond flour. Some stores even offer a blend of these flours that can be used as a gluten-free flour substitute.
Why are my gluten-free pancakes rubbery?
A common mistake to avoid when making pancake batter is over-mixing. Be gentle when combining ingredients to prevent the formation of gluten, which can cause the pancakes to turn out rubbery. Aim to mix just until the ingredients are fully combined.
Is there gluten in quinoa flour?
Are you looking for a gluten-free grain option? Well, quinoa could be the answer to your problem! Quinoa, pronounced as keen-wah, is a healthy and nutrient-dense whole grain that is free of gluten. As a matter of fact, it contains more antioxidants compared to other common grains that are typically consumed on a gluten-free diet.
Can quinoa flour be used for baking?
Using quinoa flour in baking is an excellent choice due to its high protein and fiber content, making it ideal for gluten-free baking.
Bottom Line
So, there you have it – my recipe for delicious and healthy gluten-free quinoa pancakes that are easy to make and taste great. Whether you’re gluten intolerant, lactose intolerant, or vegan, these pancakes have all the ingredients you need to start your day on the right foot.
By using quinoa flour instead of regular flour, you’re using a grain that’s high in protein and gluten-free. You’re also adding extra nutrition with the cooked quinoa and lactose-free milk. With just a few ingredients and some simple techniques, you can whip up a batch of pancakes that will leave you feeling satisfied and energized.
So if you’re looking for a healthy alternative to traditional pancakes, give this recipe a try. And don’t be afraid to experiment with substitutions and variations to make it your own. With these tips and recommendations, I’m confident that anyone can make a delicious batch of gluten-free quinoa pancakes that will keep them coming back for more.
Gluten Free Quinoa Pancakes Recipe
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
Instructions
- 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!