Healthy Leftover Quinoa Pancakes – Gluten-Free, Dairy-Free Breakfast
I used my homemade gluten-free flour blend into this recipe and the results were amazing – light, flavourful and satisfying. You can also try spelt flour if you don’t need the recipe to be gluten-free, or you can use a store-bought gluten-free blend.
This easy and healthy pancake recipe is a delicious way to use up leftover quinoa! Naturally gluten-free and dairy-free, these quinoa pancakes can be made vegan by substituting two flax or chia eggs.
I used my homemade gluten-free flour blend in this recipe, and the results were amazing – light, flavourful, and satisfying.
You can also try spelt flour if you don’t need the recipe to be gluten-free, or you can use a store-bought gluten-free blend. I love adding warming spices like cinnamon to enhance the flavour.
These pancakes contain real eggs and a hint of oil for added moisture. Serve them with your favourite toppings, such as berries, jam, or dairy-free yoghurt, for a wholesome breakfast or snack.
Takes = 15 minutes
Makes = 16 small pancakes or about 12 medium
Ingredients
- Flour, I used my gluten-free flour blend, or use your favourite – 1 +1/4 cup* add 1/4 cup more flour for a thicker pancake
- Quinoa, cooked and cooled – 1 cup
- Milk, I used oat or your choice – 1 cup
- Eggs (or 2 flax eggs) – 2
- Olive oil or melted butter or your choice – 2 tablespoons
- Baking powder – 4 teaspoons (this help them to be fluffy)
- Baking soda – 1 teaspoon
- Salt – 1/4 teaspoon
- White vinegar – 2 teaspoons
Optional extras
- Maple syrup, honey or date syrup – 2 tablespoons
- Cinnamon – 1 teaspoon
- Vanilla – 1 teaspoon
Method
- Preheat your non-stick fry pan
- Whisk the flour, spices, salt, baking powder and baking soda together in a medium bowl
- Whisk together milk, eggs, melted butter (or oil), and vinegar in a glass jug or small bowl.
- Pour the milk mixture over the flour and blend. Add in the cooked quinoa and combine until smooth. Rest for 5-10 minutes. If it's too thick, add more milk.
- Scoop out with a 1/4 cup or 1/3 cup or ladle the batter into your warm fry pan and cook for a few minutes until bubbles appear, then flip over. Keep the pancakes warm, covered with a tea towel. Store in a container overnight, fridge for up to 5 days or the freezer for 2-3 months.