QUINOA FLOUR PANCAKES RECIPES
QUINOA PANCAKES RECIPE | ALLRECIPES
I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!
Provided by amandacooks
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Grease a griddle or large skillet and preheat over medium heat.
- Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.
- Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Nutrition Facts : Calories 138 calories, CarbohydrateContent 17.3 g, CholesterolContent 61.9 mg, FatContent 5.6 g, FiberContent 4.6 g, ProteinContent 4.9 g, SaturatedFatContent 1.9 g, SodiumContent 241.1 mg, SugarContent 4.4 g
QUINOA BUCKWHEAT PANCAKES RECIPE | ALLRECIPES
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
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 9 pancakes
Number Of Ingredients 9
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, CarbohydrateContent 12.6 g, CholesterolContent 21.8 mg, FatContent 4.6 g, FiberContent 2.4 g, ProteinContent 3.5 g, SaturatedFatContent 0.6 g, SodiumContent 292 mg, SugarContent 3.7 g
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From deliciousasitlooks.com
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