Do you love pancakes? I do! Problem is they don’t love me. Something about them zaps me of energy. Maybe it’s the sugar. Maybe it’s the processed white flour. Regardless, a pancake breakfast has always guaranteed me a mid-morning energy dive.
These quinoa pancakes are the answer. They’re made with naturally gluten-free quinoa flour and are sweetened with maple syrup. They have a slightly sweet, mildly nutty flavor and a fluffy texture. I love the taste, especially if served with maple syrup, date paste or a fruit compote.
If you are looking for an IHOP pancake experience, be warned. This is not the pancake for you. However, if you like your food to taste hearty and wholesome, these pancakes deliver.
I’ve got my mother to thank for my appreciation of nutritious food. As a child, while my friends were enjoying Wonder Bread, Twinkies and Hostess Cupcakes, my mom was pushing whole grain breads and a steady supply of fruits and vegetables. Admittedly, I yearned for their colorfully packaged sugar bombs. Now I appreciate being raised to enjoy the flavors and textures of foods in their whole or minimally processed forms. My mom was a woman ahead of her time.
How wholesome and nutritious are these pancakes? Check out this table showing the comparison between two 5″ pancakes: this quinoa recipe and a more standard one made with butter, egg and all purpose flour.
[table id=1 /]
I like to analyze the nutrient content of foods to show you that plant-based foods tend to have the components of a healthy, disease risk-minimizing diet. This comparison shows what is so often the case. Plant-based foods often are:
- rich in protein, calcium and iron
- relatively low in calories
- low in saturated fat
- devoid of cholesterol
These pancakes are a plant-strong winner! Now get cooking!
Fluffy Quinoa Pancakes
- 3/4 cup unsweetened almond milk
- 2 tbs ground flax seed
- 1 tbs apple cider vinegar
- 2 tbs maple syrup
- 1 cup quinoa flour See notes
- 1/2 tsp baking soda
- In a medium bowl, stir together the almond milk and ground flax seed and set aside for 5 minutes, to thicken a bit. Stir in the apple cider vinegar and maple syrup.
- Heat a non-stick pan over medium-low heat. See notes for information about the pan I love for this.
- In a large bowl, combine the quinoa flour and baking soda. Pour in the almond milk mixture and stir. If it appears too thick, you can always thin it out by adding 1-2 tbs of almond milk or water at a time to reach desired consistency.
- Use a ladle to spoon the batter into heated pan. Heat for about two minutes until mostly cooked through, but not burned, and then flip and heat for another two to three minutes.