Rating: 3.91 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

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

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.

    Advertisement
  • 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
Advertisement

Reviews (8)

Most helpful positive review

Rating: 4 stars
04/04/2016
On a strict elimination diet so I swapped: 1. eggs for flax eggs 2. milk for coconut milk 3. honey for date syrup 4. butter for a wee bit of coconut oil also added cinnamon and vanilla bean to get rid of the grassy flavour - topped with home made apple sauce (apple, coconut oil, cinnamon) Delicious for someone who can eat very little on this diet. Read More
(4)

Most helpful critical review

Rating: 3 stars
04/03/2015
three stars Read More
(1)
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/04/2016
On a strict elimination diet so I swapped: 1. eggs for flax eggs 2. milk for coconut milk 3. honey for date syrup 4. butter for a wee bit of coconut oil also added cinnamon and vanilla bean to get rid of the grassy flavour - topped with home made apple sauce (apple, coconut oil, cinnamon) Delicious for someone who can eat very little on this diet. Read More
(4)
Rating: 5 stars
03/28/2017
My wife has recently been told she needs to avoid wheat and gluten so we have been looking for replacements for everyday staples. We bought some quinoa flour and I found this recipe. It makes a good thin pancake batter I added about an extra!/2 a cup of flour to thicken it up a little an made waffles with it. They were fantastic lighter and more flavorful than our regular waffle mix. Served with butter and real maple syrup.......amazing. Read More
(2)
Rating: 3 stars
04/03/2015
three stars Read More
(1)
Advertisement
Rating: 4 stars
07/19/2015
This has a distinct taste. I am not gluten intolerant I just happened to have quinoa flour and made these pancakes to use up the quinoa flour. I was fortunate to loose the quinoa taste via maple syrup & butter. The texture is not grainy it holds up well for a gluten free pancake. Read More
(1)
Rating: 5 stars
11/20/2016
Excellent recipe. Great tasting. Used two more eggs and half cup less milk because I have so many eggs to use up. Will definitely make these again:-) ok the kids weren't overly impressed but hubby and I liked them. Read More
Rating: 5 stars
03/17/2018
Thank you so much for sharing this recipe! I love that it used all ingredients that I typically have on hand and didn't have to buy anything special to use once. I ground my own quinoa flour using a coffee grinder and I used almond milk and only egg whites (there's a yolk allergy at our house). I probably used slightly less milk than called for. I added it last and quit when the batter was the consistency that I was looking for. They were yummy and quite satisfying. It's been a long time since I've had pancakes! Read More
Advertisement
Rating: 4 stars
09/11/2016
When I first made these pancakes I didn't care for them too much but now I love them. I eat them all the time. I use my almond milk in it and put some flax seed and chia in it. Read More
Rating: 5 stars
12/31/2016
Used almond milk instead but used with our waffle maker and the whole family loved them - age 6 to 76! Read More
Rating: 1 stars
01/25/2021
I used bobs egg replacement (vegan), oat milk and toasted 1/2 of the quiona. The batter turned out very thick instead if thin. I added about 1/4 cup of water to thin to pancake consistency but likely the ratios of ingriendients got messed up. Bobs egg replacement gets very thick and this might be the reason for the thick batter. The taste was good but didnt have the usual lightness of pancakes. Im going to try again using just 2 eggs and see if that works better Read More