These pancakes are gluten-free, tolerable for those with fructose malabsorption and the perfect way to start your day!
Update April 13, 2013: I've updated this recipe after discovering how toasting quinoa flour takes away the bitterness. My husband likes this updated version much better!
In true Minnesota fashion, our holiday plans were cancelled today because of the weather. A rain/snow/ice mix is not conducive to travel, so my husband and I declared today a "snow day." I love snow days just as much now as I did as a kid. Although we rarely get to enjoy them since we have this thing called "work" that we are expected to show up at, even when a storm dumps eleven inches of snow on us. Well, today is Saturday and neither one of us has to work. Since our holiday plans were cancelled, we are staying in.
I can't think of a better way to spend a lazy morning than in my pajamas writing recipes and making up batches and batches of pancakes. I decided to finally give quinoa flour a try. I had been balking at the price, but then realized it costs about the same as almond flour, so why not? Quinoa is a great way to start the day with its excellent combination of protein, carbohydrates and fiber. It's also gluten-free and great for fructose malabsorption. So it was decided: Pancakes! I was surprised at the lack of quinoa flour pancake recipes out there. It was apparent I would have to come up with my own recipe.
Although my husband isn't sure he likes the taste of quinoa in the morning, I really like these pancakes. They are soft and fluffy and hold together surprisingly well, but you do have to like quinoa to like these pancakes. I did my best to mask the distinctive quinoa flavor by adding vanilla and cinnamon, but my husband still isn't a fan. Hrmph. Well, I guess I will just eat these myself. I'm used to eating quinoa in the morning, being a fan of quinoa porridge and quinoa flakes cooked up like oatmeal. Give these pancakes a whirl and let me know what you think. Are you a fan of quinoa in the morning?
I have added a new feature to my blog! I will be starting to add step-by-step photo instructions for my recipes. You can find them under the recipe written below.
Vanilla Cinnamon Quinoa Pancakes
makes 7 - 8 pancakes
1 cup quinoa flour
3 tablespoons powdered dextrose ~or~ 2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup milk (cow's, almond, soy....whatever you like)
1 large egg
1 tablespoon oil (canola, grapeseed, olive....whatever you like) or melted butter (yum!)
1 tablespoon vanilla extract
- To toast the quinoa flour: Place a medium, non-stick skillet over medium-low heat. Add quinoa flour and stir and cook until flour starts to brown and smoke a little. Remove from heat and transfer flour to a plate to cool.
- In a large bowl, stir together the toasted quinoa flour, dextrose, baking powder, cinnamon and salt. In a small bowl, whisk together the milk, egg, oil and vanilla. Add the milk mixture to the flour mixture and stir well. Batter should be creamy and smooth (not thick and puffy). If not, add a little bit more milk.
- Heat a griddle to 375 degrees F or a large nonstick skillet over medium-low heat. Spray with nonstick cooking spray. For each pancake pour a 1/4 cup of batter onto griddle. Flip when bubbles break on the surface. Cook until golden brown on the other side. Repeat with remaining batches, spraying the griddle as needed. Serve!
Vanilla Cinnamon Quinoa Pancakes Step-by-Step Instructions
Stir together the quinoa flour, dextrose, baking powder, cinnamon and salt in a large bowl.
Whisk together the milk, egg, oil and vanilla. I use a fork to whisk.
Add the milk mixture into the flour mixture and stir to form a batter.
Heat a griddle to 375 degrees or a large non-stick skillet over medium-low heat. I make pancakes a lot, so a griddle is a great investment. Kinda looks like I need a new one! I've had this one for over 12 years. I do spray it with cooking spray since a lot of gluten-free pancakes have a tendency to be more delicate than regular pancakes. This makes flipping much easier.
Use a 1/4-cup measuring cup to pour out the batter onto the griddle.
The pancakes are ready to flip when bubbles on the surface start to break. These pancakes don't make too many bubbles, but they do brown pretty quick, so keep an eye on them so they don't burn.
This is the tricky part! Flipping the pancakes. I try to get as much of the pancake on the spatula as possible. (This is my favorite pancake spatula because it's huge!) Then in one swift, but gentle movement, flip it. Don't worry if you don't get it right the first try. It takes a lot of practice!
Let the pancakes cook on the other side. This usually doesn't take as long as the first side. I usually just take a quick peek underneath to see if they are done.
Plate 'em and eat 'em! I can usually tolerate a little bit of pure maple syrup or Log Cabin pancake syrup. They're both pretty close to being 50:50 glucose:fructose and Log Cabin has no HFCS. That being said, it doesn't give you license to eat a lot of it! I drizzle on a tiny amount, just enough to add some flavor and a touch of sweetness.