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