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Photo Credit: Elizabeth Newman

Quinoa Pancakes

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

Prep Time

10 minutes

Cook Time

15 minutes

Calories

36

Author:

Giada De Laurentiis

Image of Quinoa Pancakes

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

  1. 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.
  2. 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.

Nutrition

Nutrition

per serving
Calories
36
Amount/Serving % Daily Value
Carbs
5 grams
Protein
2 grams
Fat
1 grams
Saturated Fat
1 grams
Trans Fat
1 grams
Cholesterol
25 milligrams
Sodium
116 milligrams
Fiber
1 grams
Sugar
1 grams
Unsaturated Fat
2 grams
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gluten free

1 comment

  • Author's avatar image
    Matt Caine

    Separate the eggs and beat the whites to soft peaks, then fold into the mix just before cooking, for a lighter pancake.

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