Quinoa Pancakes

Name: Quinoa Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15
Ingredients: 1 cup white rice flour or gluten free oat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 2/3 cup coconut yogurt, ( such as COYO dairy-free yogurt); 1/3 cup water; 2 large eggs, (at room temperature); 1 teaspoon pure vanilla extract; 1 tablespoon pure maple syrup, (plus more for serving); 1 cup cooked quinoa (cooled); Coconut oil or grapeseed oil (for greasing the pan); Unsalted butter, (for serving)

10 MINPrep Time

15 MINCook Time

15Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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These gluten free pancakes are super fluffy and hearty all at once!

Quinoa Pancakes

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

1 cup white rice flour or gluten free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup coconut yogurt, ( such as COYO dairy-free yogurt)
1/3 cup water
2 large eggs, (at room temperature)
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, (plus more for serving)
1 cup cooked quinoa (cooled)
Coconut oil or grapeseed oil (for greasing the pan)
Unsalted butter, (for serving)

Instructions

In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.