Quinoa Flour Pancakes
After experimenting with a large number of gluten free recipes for a recent recipe project, I found myself with a variety of leftover gluten-free grains at home. I was experimenting with some quinoa flour recently, and found that it works great as an ingredient in pancakes!The pancake batter below includes some added maple syrup, along with ground cinnamon and ginger. A sprinkle of poppy seeds and a squeeze of fresh lemon give this pancake recipe a touch of class.
Ingredients
- ¾ cup quinoa flour
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp baking powder
- ½ tsp baking soda
- 1 whole egg
- ¼ tsp Kosher salt
- ½ cup whole milk
- 1 Tbsp maple syrup
- 1 Tbsp sunflower seed oil
- ½ tsp poppy seeds
- Zest of ½ lemon
- Juice of ¼ lemon
- Extra butter (softened, for cooking and serving)
- Maple syrup (warm, for serving)
- Whipped cream (for serving)
Instructions
- In a medium-sized mixing bowl, combine the quinoa flour, ground cinnamon, ground ginger, baking powder, baking soda, whole egg, Kosher salt, whole milk, maple syrup, sunflower seed oil, poppy seeds, lemon zest, and lemon juice.
- Stir together until no visible lumps remain in the batter.
- Melt some butter in a nonstick pan over medium heat.
- When the butter is melted, cook the pancakes on both sides until golden brown.
- Serve the pancakes immediately after they come off the heat, with some extra butter, warm maple syrup, and freshly-whipped cream on top.
Notes
To make your own whipped cream, whisk together (using an electric hand mixer) ½ cup of heavy whipping cream with 3 teaspoons of white granulated sugar and a tiny sprinkle of salt, until you arrive at a whipped cream consistency.
Add blueberries if you want!