Fluffy Quinoa Pancakes
Servings Prep Time
6 pancakes 5 minutes
Cook Time Passive Time
12 minutes 5minutes
Servings Prep Time
6 pancakes 5 minutes
Cook Time Passive Time
12 minutes 5minutes
Ingredients
Instructions
  1. 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.
  2. Heat a non-stick pan over medium-low heat. See notes for information about the pan I love for this.
  3. 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.
  4. 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.
  5. Enjoy!
Recipe Notes

You can grind quinoa into a flour yourself, I use my high-speed blender (small container for dry products), or purchase quinoa flour from the market.

There are lots of non-stick pans available the market. This one is my favorite. I don’t receive compensation for telling you that. I just love its non-stick surface, eco-friendliness and lack of toxic coatings – so I wanted you to know.