Quinoa Pancakes

Thin batter. Not a huge fan.

On Sunday I made quinoa pancakes from scratch. What I liked about this recipe is that they are straight up pancakes meaning it is quinoa flour, baking powder, oil, eggs, and milk. Nothing more, nothing less. What I did not like too much was the taste. Next time I will try vanilla extract, some more sugar, and maybe some melted butter. Also, I will be adding milk instead of all the water the recipe called for. I got the recipe from Bob’s Red Mill website. He uses way too much water in his batter so I found myself adding more quinoa flour.

What you’ll need:

  • 2 cups of Quinoa flour – I used GoGo Quinoa flour
  • I eyeballed the raw sugar – Sugar in the Raw – the sugar is not a requirement but be warned of the taste, you might want to add agave nectar are organic maple syrup as a sweetener
  • 2 Tb Coconut oil – or which ever oil you prefer to use. Vegetable oil is a huge no no for me.
  • 2 eggs – not a requirement for the recipe
  • 4 tsp of baking powder
  • 1 cup of water – Bob says 2, but I got some of the most pitiful looking pancakes ever

What to do:

  • Heat pan for HOT so that it can catch your pancakes before they become blobs. Especially if using the watery batter from Bob’s website. Adjust heat so that you aren’t burning your pancakes.

Combine all dry ingredients first and whisk together

Add liquid ingredients next. I also added some chopped bananas and my eggs at this point.

You can also add oil or butter to your pan for crispy edges. If you're into that sort of thing.

Scoop out about 1/4 of batter and slowly pour into pan. Flip when bubbles begin to form. If you choose not to use sugar, your pancakes will not brown so don't be alarmed. It is all good.

I made way too many pancakes with this recipe so you might want to adjust the amounts so that you’re not swimming in pancakes like I am.

And enjoy! I had eggs and chicken sausage with mine. I also sautéed a chopped apple to top my pancakes in addition to the apple sauce.

And here are my recipe bloopers. This is what you get with too much water. Thin, pitiful looking pancakes.

Attempted to flip them... No bueno

And here is the mess.

Gluten-free pancakes

Sunday is my cheat day and I decided to keep cheat days as clean as possible. This past weekend however, I had to make an exception for my boyfriend’s son’s birthday party. (Could not skip on the cake, ice cream, and veggie pizza :).)

Anywho… I made gluten-free pancakes and strawberry syrup as a birthday breakfast meal. I was not a huge fan of the Gluten-Free Pancake Mix I brought because it contained rice flour witha whole bunch of other ingredients I could not pronounce. Ingredients I’m pretty sure were added for preservation and to make rice flour fry like pancakes.

Gluten-free pancakes with homemade strawberry syrup. Pancakes made with rice flour

I did find some quinoa flour so we’ll see how that goes next Sunday.

Strawberry Syrup Recipe

  • Organic raw sugar
  • Fresh Strawberries – as many as you like
  • Small amount of butter if you like – I have this thing for buttery syrup… hehe
  • Chop the strawberries as desired and add to heated, buttered pan. Add sugar to the pan. I eyeball the amount of sugar and usually add when the pan is hot so I can tell how much liquid I might be getting. Then heat strawberries and sugar until liquid begins to form. If you want your strawberries to contain some of that tart freshness, don’t cook too long. Cook until you have the desired amount of syrup.
  • Enjoy! 🙂