Best 3 Quinoa Pancakes Or Waffles Gluten Free Recipes
For those with gluten sensitivities or those looking for a healthier alternative to traditional pancakes or waffles, quinoa-based options are a great choice. Quinoa is a gluten-free grain that is high in protein and fiber, making it a nutritious and filling option for breakfast. With its mild flavor and versatility, quinoa can be used to create a variety of delicious and satisfying pancakes or waffles. In this article, we will explore some of the best recipes for gluten-free quinoa pancakes and waffles, providing a range of options to suit different dietary preferences and taste buds.
Here are our top 3 tried and tested recipes!
QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)
From Recipes for Food Allergies by Marilyn Gioannini. Amaranth flour can be substituted for the quinoa flour.
Provided by NELady
Categories Breakfast
Time 20m
Yield 8-10 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
- Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
- Add grated apple and egg to liquid mixture.
- Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
- If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
- Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
- WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.
Nutrition Facts : Calories 65.9, Fat 3.5, SaturatedFat 0.5, Sodium 131.2, Carbohydrate 9.4, Fiber 1.3, Sugar 6.9, Protein 0.2
QUINOA PANCAKES
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 5 servings (15 pancakes)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
- Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.
QUINOA BUCKWHEAT PANCAKES
I tweaked a classic pancake recipe to use buckwheat flour, then included quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that's great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F (65 degree C) oven while cooking the rest of the batter.
Provided by Peter Gagné
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 9
Number Of Ingredients 9
Steps:
- Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 12.6 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 292 mg, Sugar 3.7 g
Tips:
- Ensure all ingredients are at room temperature before mixing to ensure even blending and a smooth batter.
- For fluffier pancakes, separate the egg whites and yolks, beat the whites until stiff peaks form, and then gently fold them into the batter.
- Cook the pancakes or waffles over medium heat to prevent burning and ensure they cook evenly throughout.
- Serve the pancakes or waffles immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
- Store leftover pancakes or waffles in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
Conclusion:
Quinoa pancakes and waffles are a delicious and nutritious gluten-free breakfast option that can be easily made at home. With a few simple ingredients and a little time, you can enjoy a hot and satisfying meal that is packed with protein, fiber, and essential nutrients. Whether you prefer fluffy pancakes or crispy waffles, there is a recipe in this article that will suit your taste. So next time you're looking for a healthy and satisfying breakfast, give quinoa pancakes or waffles a try!
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