Quinoa Pancakes or Waffles Gluten Free
Start your morning off right with these fluffy, gluten-free Quinoa Pancakes or Waffles that are as delicious as they are nutritious! Made with wholesome quinoa flour and naturally sweetened with pure maple syrup, this recipe offers a protein-packed twist on classic breakfast staples. With options for dairy-free and vegan adaptations, it’s a versatile choice that suits a variety of diets. The addition of apple cider vinegar creates a tender texture, while a hint of optional cinnamon adds a warm, cozy flavor. Perfect for a busy weekday breakfast or a leisurely weekend brunch, these pancakes or waffles can be topped with fresh fruit, a drizzle of syrup, or a dollop of yogurt for a winning combination. Ready in just 25 minutes, this recipe pairs convenience with guilt-free indulgence!
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Recipe Information
Ingredients
- 1 cup quinoa flour
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon (optional)
- 0.75 cups milk (dairy or non-dairy)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 egg (or flax egg for vegan option)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil or melted butter
Instructions
In a medium mixing bowl, whisk together the dry ingredients: quinoa flour, baking powder, baking soda, salt, and cinnamon (if using).
In a small bowl or measuring cup, combine milk and apple cider vinegar (or lemon juice). Let it sit for about 5 minutes to create a buttermilk substitute.
In another small bowl, beat the egg (or prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes).
To the dry ingredients, add the buttermilk mixture, egg, maple syrup, vanilla extract, and melted coconut oil. Stir just until combined. Avoid overmixing to keep the batter light and fluffy.
For pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
For waffles: Preheat a waffle iron and lightly grease it with oil or butter. Pour batter into the heated iron, following the manufacturer's instructions for the recommended amount. Close and cook until the waffles are crisp and golden. Repeat with the remaining batter.
Serve warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 25.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 343 mg | 26% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
