Quinoa Pancakes (Gluten Free)
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Ingredients15 m servings 530 cals
Original recipe yields 4 servings (8 pancakes)
- Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.
- Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.
- Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Cook's Note:
- Substitute another oil for the grapeseed if desired.
Per Serving: 530 calories; 18.6 g fat; 80.9 g carbohydrates; 10.4 g protein; 46 mg cholesterol; 961 mg sodium. Full nutrition
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