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quinoa pancakes

Quinoa Pancakes

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

Course: Breakfast, brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Makes: 16 Pancakes
Calories: 104 kcal
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. 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.

Notes:

TIPS

  • 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.
Nutrition Facts
Quinoa Pancakes
Amount Per Serving
Calories 104 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 26mg9%
Sodium 54mg2%
Potassium 10mg0%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 40IU1%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.