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| Quinoa Pancakes |
"I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!"
Ingredients :
- 1 1/2 cups quinoa flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups flaxseed milk
- 3 eggs, beaten
- 2 tablespoons butter, melted
- 2 tablespoons honey
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 15M |
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- Grease a griddle or large skillet and preheat over medium heat.
- Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.
- Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Notes :
- Quinoa flour can be bought, but can also be made by grinding quinoa in a grain mill or coffee grinder. Food processors (even the most high-end) are not able to grind the quinoa into a flour, only a course meal. These pancakes will not turn out using a course meal; flour is necessary.
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