I still remember the first time I tried to make pancakes for a friend who couldn’t eat gluten. I was nervous, but determined to create something delicious.
That’s when I stumbled upon quinoa, a tiny seed that packs a nutritional punch and works wonders in gluten-free cooking.
Quinoa pancakes are now a breakfast staple in my home. They’re fluffy, flavorful, and make me feel like I’m starting the day with a little extra goodness. Plus, they’re so easy to whip up, perfect for those lazy Sunday mornings.
Ingredients
Alright! Here’s what you’ll need:
- 1 cup quinoa flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (or almond milk for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- Cooking spray or oil for the pan
That’s it! Just these simple ingredients for a delicious batch of pancakes.
Tools And Equipment
When I make these pancakes, I keep my kitchen essentials close by. A large mixing bowl and a whisk help blend the wet and dry ingredients just right.
I always grab my non-stick skillet or a big frying pan. This way, I won’t worry about my pancakes sticking. My spatula’s a trusty sidekick to flip those golden goodies with ease.
A measuring cup and spoons are essential for getting my ingredients spot-on. I use them to scoop flour or measure milk precisely.
Directions
Making these gluten-free quinoa pancakes is a breeze. Follow these simple steps, and you’ll have a delicious stack ready in no time!
Prep
First, I grab a large mixing bowl. In it, I whisk together the quinoa flour, sugar, baking powder, baking soda, and salt. This gets all the dry ingredients ready for their moment.
In another bowl, I mix the milk, eggs, and vanilla extract. Then, I melt the butter and stir it right in. Now, the wet ingredients are good to go.
Cook
I heat a non-stick skillet over medium heat and lightly coat it with cooking spray. After that, it’s time for the batter. I pour about a quarter cup of batter onto the skillet for each pancake.
I wait for bubbles to appear on the surface, which takes about 2-3 minutes. Then, I flip it and give it another minute or so on the other side until golden brown.
Assemble
Once cooked, I transfer the pancakes to a warm plate. I like to stack them up high. Sometimes, I drizzle a little maple syrup on top or add some fresh berries for extra yumminess.
Serving Suggestions
I love dressing up these pancakes with a drizzle of maple syrup. It adds sweetness and a cozy flavor.
Fresh berries like blueberries and strawberries make them feel fancy and colorful.
Sometimes I sprinkle a handful of chopped nuts for a crispy texture.
A dollop of Greek yogurt on top is always a good idea for creaminess.
You can also try a scoop of almond butter for a nutty twist.
Pairing the pancakes with a side of crispy bacon makes breakfast feel complete!
Enjoy experimenting with toppings to find your perfect combination.
Make-Ahead Tips
I love having pancakes ready in no time. It’s perfect for busy mornings.
To make these quinoa pancakes ahead, I often prepare the batter the night before.
I cover the bowl and refrigerate it. This way, it thickens a bit but works just fine.
If you prefer, make a big batch and freeze them. Lay them flat on a baking sheet to freeze first.
Once frozen, stack them in a zip-top bag. If you’re in a hurry, just pop a couple into your toaster! It’s that easy.
Conclusion
Making gluten-free quinoa pancakes has been a delightful journey, offering a tasty and nutritious breakfast option that’s perfect for any morning.
Whether you’re preparing them fresh or reheating from frozen, these pancakes are sure to satisfy.
I hope you’ll enjoy experimenting with different toppings and serving suggestions to make your breakfast experience uniquely yours. So grab your ingredients and tools, and let’s whip up some delicious quinoa pancakes to start the day off right!
