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