Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!

Recipe Summary

cook:
5 mins
total:
15 mins
prep:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a griddle or large skillet and preheat over medium heat.

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  • Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.

  • Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

Cook's Note:

Quinoa flour can be bought, but can also be made by grinding quinoa in a grain mill or coffee grinder. Food processors (even the most high-end) are not able to grind the quinoa into a flour, only a course meal. These pancakes will not turn out using a course meal; flour is necessary.

Nutrition Facts

138 calories; protein 4.9g; carbohydrates 17.3g; fat 5.6g; cholesterol 61.9mg; sodium 241.1mg. Full Nutrition
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