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.
Here’s the recipe:
Ingredients for the pancakes:
1 cup almond, oat or soy milk
2 tbs ground flax seed
1 tbs apple cider vinegar
2 tbs maple syrup
1 cup quinoa flour
1 tsp baking soda
½ tsp salt
Procedure for the pancakes:
In a medium bowl, combine the plant-based milk and ground flax seed and set aside to thicken for 5 minutes. Stir in the apple cider vinegar and maple syrup.
Heat a non-stick pan over medium-low heat.
In a large bowl, mix together the quinoa flour and baking soda. Add the almond milk mixture and stir to combine. If it appears too thick, you can thin it out by adding 1 tbs of plant-based milk at a time to reach desired consistency.
Use a ladle to spoon the batter into heated non-stick pan. Heat for about two minutes until mostly cooked through but not burned and then flip and heat for another two to three minutes.
These pancakes are a plant-strong winner! Now get cooking!
These sound and look yummy. Can’t wait to try them!
Hi Anne! I hope you love them! I make a batch and keep the extras in the fridge. They reheat well.
I can?t wait to try these healthy/hearty pancakes!
I hope you love them Karen. They are very healthy and hearty….that’s a good way to describe them.
I also LOVE TruBistro. Let?s go sometime soon! Will definitely try the pancakes – look amazing. ????
Yes, please let’s go together soon! I would love that!
what’s a good sub for maple syrup? I’m one of the weirdos who doesn’t like maple flavor 🙂
Oh I think agave would be just fine or brown rice syrup (or date syrup) watered down a bit to maple syrup consistency. But if you don’t like maple syrup, what’s the point of pancakes? 😉