The Best Quinoa Flour Pancakes
These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture, are high in protein and are easy too!
Servings: 14 pancakes
Calories: 82kcal
Ingredients
- 1 3/4 cup toasted quinoa flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cup almond milk (or milk of choice)
- 2 flax eggs (or regular eggs)
- 2 tablespoons maple syrup
- 1 tablespoon oil
- 1 tablespoon apple cider vinegar (or lemon juice)
Instructions
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
- Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
- Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
- Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.
Video
Nutrition
Serving: 1pancake | Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Sodium: 73mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Calcium: 58mg | Iron: 0.7mg