Monday, June 24, 2013

Quinoa Flake (or Oatmeal) Pancakes

Low-FODMAP Quinoa Flake (or Oatmeal) Pancakes  /  Delicious as it Looks

Pancakes on Saturday morning are a long-time tradition in my family. Since I was a little girl, my dad expertly flipped pancakes every Saturday morning. I was recently thinking about that and recalled a memory from my childhood. One Saturday morning when I was maybe six or seven years old, I was so excited for pancakes I wolfed them down too fast and I fainted when all of the sugar from the syrup hit my system. I remember my mom waking me up on the bathroom floor. Ahhhh, good times. I was a weird kid.

Low-FODMAP Quinoa Flake (or Oatmeal) Pancakes  /  Delicious as it Looks

Even now as a (weird) adult I have a passion for pancakes. I'm constantly trying out and coming up with new recipes. And photographing them. I love the challenge of photographing pancakes dripping with syrup.

Low-FODMAP Quinoa Flake (or Oatmeal) Pancakes  /  Delicious as it Looks

Today I'm featuring Quinoa Flake (or Oatmeal) Pancakes. Just in case you don't have access to quinoa flakes (or don't like them), these pancakes happen to work with oats too! This recipe is dairy-free (if you use a non-dairy milk and butter sub) as well as gluten-free, wheat-free and low-FODMAP/low-fructose.

Quinoa Flake (or Oatmeal) Pancakes
Low-FODMAP, Gluten-Free, Dairy-Free Option
adapted from Cooking Light
makes 6 - 8 pancakes
Low-FODMAP Quinoa Flake (or Oatmeal) Pancakes  /  Delicious as it Looks


3/4 cup lactose-free milk (or unsweetened almond milk)
1 tablespoon lemon juice or vinegar
2 tablespoons butter (or vegan margarine), melted
1 egg
1/2 cup quinoa flakes or gluten-free oats
1/2 cup White Rice Flour Blend
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon


  1. Combine the milk and lemon juice or vinegar in a small bowl and let sit to sour the milk.
  2. In a large bowl, combine the quinoa flakes or oats, white rice flour blend, sugar, baking powder, baking soda, salt and cinnamon.
  3. Whisk the melted butter and egg into the soured milk. Add this mixture to the flour mixture and stir well. Let batter thicken for several minutes. Add more milk if needed to achieve desired consistency.
  4. Heat a griddle to 375 degrees F or large skillet over medium-low heat. Spray with nonstick cooking spray. For each pancake pour a scant 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the skillet as needed.

Post updated 04/04/2016.


  1. Delicious Diane, turned out golden brown, light and fluffy x

    1. Wonderful! Glad they worked for you.

  2. Delicious! I love this recipe and your whole site. Our daughter has very similar tummy troubles to you. We began following the low FODMAP diet 8 months ago, and your recipes have been the source of many of our favorite meals. Thank you!

    1. So glad that this and my other recipes work for you! Thanks for your comment.