Quinoa Pancakes (Gluten Free)

I created this recipe after developing food allergies to almost everything including rice which is the main ingredient in a lot of gluten-free baking. These pancakes are not only fluffy and delicious but have all the amazing nutrients found in quinoa!

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 530 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 ½ cups water
• ¼ teaspoon baking soda
• 1 ½ tablespoons baking powder
• 1 teaspoon grapeseed oil
• ¼ teaspoon xanthan gum
• 3 tablespoons grapeseed oil
• 1 ½ cups quinoa flour
• 1 tablespoon potato starch
• 3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
• 3 tablespoons ground flax seeds
• 1 ½ cups tapioca flour
• 1 tablespoon potato flour

Recipe Instructions

Step 1

Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.

Step 2

Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.

Step 3

Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet 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.