Quinoa Pancakes

A little while ago, I posted a recipe for my Buckwheat Pancakes, but they are not the only kind we make at my house.  I love these quinoa pancakes with blueberries since they feel homey and satisfying at the same time.  The blueberries are optional, but I feel like they add a little something extra to the recipe.  My husband does not like blueberries (I know, he is missing out in my opinion), so I usually make these quinoa pancakes two ways – half with berries, half without.  They taste great either way! 

These pancakes are lighter in color than the buckwheat ones and look more like a traditional pancake.  They are made with quinoa flour, which can be hard to find sometimes.  I used to order it online, but now I am finding that my local Shoprite carries it.  The recipe also calls for brown rice flour, arrowroot, coconut flour, and a few other ingredients.  They are not hard to make similar to regular pancakes; you just add all your ingredients into a bowl and mix…then you measure out your batter and cook them in a pan or on a griddle.  Done!  Next time your family is in the mood for some pancakes, give these a try.  Feel free to swap out the blueberries for your favorite pancake add-ins.  Just make sure the things you add won’t alter the batter texture and moisture too much or you’ll get mushy pancakes.  These also freeze well for 3-4 weeks if wrapped in foil and then inside a plastic Zip lock baggie. 

Quinoa Pancakes
Yields 10
gluten free, dairy free, egg free, soy free
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup of quinoa flour
  2. ½ cup of brown rice flour
  3. 2 tsp of arrowroot
  4. 4 tsp of coconut flour
  5. 2 tsp of baking powder
  6. ½ tsp salt
  7. 1 tsp vanilla
  8. 1/3 cup unsweetened applesauce
  9. ½ tsp honey
  10. 1 ¼ cup non-dairy milk (I use unsweetened cashew milk or unsweetened rice milk)
  11. 3 Tbsp. of oil (coconut or canola for the pan)
  12. Optional: ¾ cup blueberries (fresh or defrosted frozen) or ¼ cup of mini chocolate chips (vegan)
Instructions
  1. In a medium sized mixing bowl, combine your dry ingredients: quinoa flour, brown rice flour, arrowroot, coconut flour, baking powder, salt and mix with a whisk. Now add in your wet ingredients: vanilla, applesauce, honey and milk.
  2. Mix with your whisk or a rubber spatula (if it gets too thick) until all the ingredients are well combined into a wet but thick batter. You’ll want it to be loose enough to drop off a spoon easily, but not so wet that it is runny or thin. If your batter is too thick, add a little more milk a spoonful at a time until the consistency feels correct. Once it is the right thickness, you can add in your optional blueberries or chocolate chips.
  3. If you don’t have a griddle at home, use a frying pan to make your pancakes. Be sure to grease it well with your oil so that they don’t stick too much.
  4. Heat your pan or griddle using medium heat so that you don’t get a lot of smoke from the oil cooking. If your heat is too high, you’ll get more smoke, so keep that in mind. Use a 1/4 cup scoop to measure out each pancake. They will be small enough that they are easy to flip, and you will likely be able to get 2 in the pan at a time.
  5. Once you see little bubbles on the tops of the pancakes and the edges are starting to release from the pan and brown, you can carefully flip these little guys over. You can add extra oil to the pan if most of it has been absorbed or burned off; just give the pan a swirl to move the oil around.
  6. You’ll know when they are done because the edges will be browned and the pancake will not have any doughy spots sticking to the pan once it is flipped. I also will track how much time they are taking to cook (a few minutes on each side) and will cut the first one open to make sure they cooked all the way through.
  7. These can be served with syrup, a little extra honey, or plain if you don’t want the extra sugar. I sometimes will make a blueberry sauce in the microwave that can be used as syrup. I simply take ½ cup to a cup of frozen wild blueberries and microwave them in a bowl for 30 seconds to a minute, or until they are syrupy. It is quick, easy, and just sweet enough to make it satisfying.
Notes
  1. Feel free to use other berries as a topping if you want: strawberries, raspberries, blackberries, etc. I have made these with finely diced apples in them too, but I roasted the apples on a cookie sheet first so they'd be nice a soft when the pancakes were done.
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