My friend Chelsee raved about these new pancakes she made and loved, so I decided to try to make the recipe gluten free. The results were awesome. I’ve made them for breakfast, lunch, and dinner (on different days =). My kids and husband love them, too. A word about the batter… The first time I tried this, I took one look at the batter and figured this was going to be a total disaster. It looked kind of like cooked tapioca pudding, thick-ish like that. Don’t be scared, they turned out great. Plus, quinoa is super healthy so these are a great option. Enjoy!Quinoa Pancakes
1 cup cooked quinoa
1/2 cup rice flour
1/4 cup tapioca flour
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup low-fat milk (I’ve used cow and almond, both are good)
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving
Directions
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by 1/4 cup-fulls onto skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit.
