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15 November, 2013

Quinoa Pancakes

Posted in : Breakfast & Snacks on by : admin Tags: , ,

This pancakes taste better that regular wheat pancakes and contain a better amino-acid profile thanks to the quinoa in it. Besides been gluten free, (that just means less inflammatory agents in your dish, but nevertheless still some how inflammatory) this pancakes are easily digested and well tolerated by people sensible to gluten, but not recommended for Celiac or Cohrn’s diseases. If you are a pancake lover, I highly recommend you switch to my different versions of pan cakes, like this one.


INGREDIENTS for 8 pancakes

1 1/2 Cup Quinoa flour.

1/2 Cup Buckwheat flour.

3 heaping tablespoons wheat flour

1 heaping tablespoons aluminum free baking powder

2 Cups apple juice or pasture raise milk

2 free range eggs

2 Tablespoons grape seed oil

1 Tablespoon turbinado sugar or honey

1/8 teaspoon salt

1/2 teaspoon ascorbic acid (Buy this in the baking section or ask in a CVS)


You will also need:
Small to medium size pan with a cover
Butter for the pan.

Mix all liquid First with the sugar or honey. In a different bowl, mix the dry ingredients. Preheat pan to low medium and add to it less than 1/2 tsp of butter and let it melt, but never let it brown! Do this before adding the pancake mix in to the pan.
Remove pan from heat.
Mix the dry ingredients with the liquid mix and vigorously stir and whisk in with folding movements for

about 1 minute to activate the raising agents in your mix.
Pour about a 1/2 cup of the mixture in to the pan. Immediately cover and let it cook for about 40 seconds or until the pancake looks dry on top before flipping it. Flip and cover again for another 40 seconds. Remove and let it cool on a plate. Proceed cooking the rest of the pancake to the wanted amount of pancakes.
If you decide not to use all the mix, you can save it in the fridge for up to 3 days, but you will have to use some more ascorbic acid and baking powder to fluff up the pancakes. Otherwise these will be flat. Try making crepes instead.


Each pancake= 270 calories; 41 g carbohydrates; 8 g good fats; 10g protein.

TIPS: To cut down on sugars and fat by using unsweetened coconut water instead of milk or juice.

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