Quinoa Pancakes (Vegan, GF)
Quinoa pancakes with quinoa flour and mashed banana are moist, fluffy, delicious and easy to make. They are naturally gluten free, vegan and made with a handful of ingredients.
Servings 10 pancakes
Calories 45kcal
Equipment
- Large non-stick pan
- Shallow bowl
- Large mixing bowl
- Whisk and fork
Ingredients
- ¾ cup quinoa flour
- ¾ cup mashed ripe banana approx. 2 med. bananas
- 2 teaspoons ground flaxseed
- 2 teaspoons lemon juice
- 1½ tablespoons vegetable oil
- ½ cup+1tbsp plant-based milk unsweetened almond or oat
- ½ teaspoon baking powder gluten free if required
- ⅓ teaspoon bicarbonate of soda
- Cooking spray for frying
Instructions
- Mash bananas: Mash the bananas as thoroughly as you can (use a fork).
- Add ingredients: Add the oil, lemon juice and flaxseed and stir to combine.
- Add milk: Transfer to a larger bowl and whisk in the milk.
- Add quinoa flour: Whisk together the quinoa flour, baking powder and bicarbonate of soda. Add this mixture into the batter and whisk until thoroughly incorporated (try not to overmix it). The batter should be thick but pourable. Set aside for 5 minutes.
- Cook pancakes: Heat the pan then mist with cooking spray. Lower the heat and spoon the batter onto the pan spreading it a little to form round pancakes. These pancakes will expand so do not overcrowd the pan. Cook for about 3 minutes (over a low heat) on one side then turn and cook for about 2 more minutes.
- Serve: Remove from the pan and serve immediately.
Notes
-
- For best results I recommend weighing the ingredients.
- The batter should be pourable but still thick and not too runny.
- Do not overstir the batter.
- It is important to cook these pancakes very slowly, over a low heat to give them enough time to rise and prevent them browning too quickly. You should see bubbles forming on top before turning the pancakes over (see photo).
- Cook the pancakes in batches to avoid overcrowding the pan.
- Storing: Refrigerate leftover quinoa pancakes, covered, overnight. Reheat in the microwave.
- To freeze arrange in a single layer on top of a tray and place in the freezer for 2 hours then transfer the pancakes into a freezer bag/airtight container and freeze for up to 3 months.
- See the post for instructions for making your own quinoa flour.
Nutrition
Serving: 1serving | Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 39mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg