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Quinoa Pancakes Are Protein Packed
Most weekends around here you will find us whipping up pancakes or waffles in the Test Kitchen, either as a recipe-in-development or just to keep us fortified.
Dédé is typing and cooking everyday and Robin is either working the content and social media or getting her hands dirty in the garden at The Farm. Got to keep FODMAP Everyday® humming! These protein packed Quinoa Pancakes will do the trick.
Add a serving of Breakfast Sausage and you have a great breakfast, brunch, lunch or, dare we say it, dinner! Yes, we have been known to indulge in what a friend has coined “brinner”.
By the way, the cinnamon is optional, but it offsets the slightly nutty flavor of the quinoa flour, which you might not be your cup of tea (see Tips).
These pancakes feature protein rich quinoa flour but are easy to make as classic pancakes. Look for quinoa flour in whole foods stores or online. Some of our favorites can be found in our Shop.
Low FODMAP Serving Size Info: Makes 14 to 16, 4-inch (10 cm) pancakes; serving size 3 pancakes
- 2 cups (220 g) quinoa flour, such as Bob’s Red Mill, see Tips
- 2 tablespoons sugar
- 2 teaspoons baking powder, use gluten-free if following a gluten-free diet
- 1 teaspoon cinnamon
- 1 1/2 cups (260 ml) lactose-free whole milk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons canola, sunflower, or vegetable oil
- 1 teaspoon vanilla extract
- Nonstick spray
Place quinoa flour, sugar, baking powder and cinnamon in a large mixing bowl and whisk to aerate and combine. Make a well in the center and set aside.
Whisk together the milk, eggs, oil and vanilla in a small bowl until well blended. Pour into well in dry ingredients. Whisk everything together just until combined - there might be a few lumps and that’s okay.
Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Ladle out ¼ cup amounts of batter at a time (we use an ice cream scoop) and cook over medium heat until bubbles begin to appear here and there, about 1 to 2 minutes. The bottoms should be golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with real maple syrup and/or fruit if desired.
- Quinoa flour is very fine and can compact upon storage. For best results with volume measuring, whisk the flour around in its container to aerate, then dip and sweep your measuring cup of the same size and use the sharp edge of a knife to level off.
- If the flavor of the quinoa flour is still too strong for your liking, you can use half quinoa flour and half gluten-free all purpose flour. If you go this route, the pancake batter will be thicker and might need a bit more milk. The cooked pancakes will also be thicker and fluffier.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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