Quinoa Flour Pancakes
Quinoa flour is new in our household. It has a rather earthy taste, and at first I struggled with how to use it tastefully with my personal sensitivities which do not allow for any sort of sugar or sweet flavor.
However, with a little research and a few iterations, these Quinoa Flour Pancakes make a suitable breakfast or snack for anyone with similar sensitivities.
- 1 cup quinoa flour (I like Thrive Market or Bob's Red Mill)
- 2 tbsp coconut flour (or substitute 2 Tbsp flaxseed meal)
- 2 tsp baking powder (corn-free)
- 1/2 tbsp ground cinnamon
- 1 tsp carob powder (or cocoa or cacao powder)
- 2 tbsp virgin coconut oil (melted, divided)
- 1 tsp pure vanilla extract
- 1 cup filtered water
- Step 1
Preheat a large skillet to medium heat and add both Tablespoons of virgin coconut oil. Allow to melt. (I use cast iron to avoid the chemicals in non-stick cookware.)
- Step 2
In a medium mixing bowl, add all the dry ingredients and stir to combine. Add the wet ingredients (water and vanilla), including 1 Tablespoon of the melted coconut oil (leaving the rest for cooking), into the bowl and stir to combine. Allow the batter to sit for 5 minutes, giving the quinoa and coconut flours time to absorb the liquid. (If subbing flaxseed meal for coconut flour, warm the water before mixing the batter together and allow 10 minutes of rest for the flaxseed meal to soak up the liquid.)
- Step 3
Using a Tablespoon, drop spoonfuls of batter into the skillet. I can fit 7-8 spoonfuls in a large skillet which results in 2-3 batches. A smaller skillet will require a few more batches.
Allow the pancakes to firm up on the bottom (you will be able to tell the difference in color between cooked and uncooked sides), then flip and cook for 1-2 more minutes to finish.
- Step 4
Set pancakes on a plate to enjoy or to cool if you plan to save for later in the week. Pancakes will last refrigerated for 3-5 days and can also be frozen if meal prepping.
Depending on your allowed ingredients, you may be able to add in 1 Tbsp of coconut sugar, honey, or maple syrup. The batter's consistency might change, so feel free to add more water a Tablespoon at a time or more quinoa flour a teaspoon at a time as needed.
Time-saving hack: Alternatively, try baking these mini pancakes on a parchment paper lined sheet pan in the oven at 350 F for 13 minutes!