Hey guys and welcome back to #RecipeADayMay. Today’s recipe is another pancake recipe. Now, I know this is the third one this month, but as far as I’m concerned, you can never have too many pancake options. We’re making quinoa pancakes today and to be honest, my taste buds were a little confused. I felt like a kid whose mum had given them wholemeal bread for the first time. It didn’t mean I didn’t like it, but it certainly wasn’t the typical white stodge I was used to.
They’re healthy and they taste healthy. There’s no avoiding that, they have a natural earthy flavour to them. Don’t let that put you off; quinoa as a grain absorbs flavour really well and these pancakes are no exception. They absorbed the syrup and sauce brilliantly and turned out to be delicious. The texture was gloriously light and fluffy and they’re super simple to make. I’ll definitely be having these again.
I was really happy with the way they turned out as I’ve bene trying to make a naturally higher protein pancake for a while now. I’ve never tried a ‘protein pancake’ with protein powder that has tasted anywhere near as good as a plain pancake. While these ones aren’t crazy high in protein, they do have about 12g for the full recipe, which isn’t so bad for a little boost.
Along with the protein, a full batch gives you well over 100% of your essential daily omega 3 (no fish oil required) and over 8g of fibre.
I’m using quinoa flour in this recipe and I thought I should mention I don’t live near a huge supermarket or great health food store to get that stuff. I use the milling blade on my Nutribullet to make just about all of my flours. And for anyone thinking about skipping the oil in this one, don’t. This recipe started off oil free and the texture just wasn’t right. I usually try to skip the oil when making my pancakes from a recipe, this one needs it.
This recipe is gluten free, soy free, dairy free, vegan and can be nut free.
Serves: 4 pancakes
Prep time: 5 minutes
Cook time: 4-5 minutes per pancake.
- 60g quinoa flour
- 2 tbsp ground flax seed and 4 tbsp warm water
- ½ cup non-dairy milk
- 1 tbsp baking powder
- ½ tbsp sunfower oil
- 1 heaped tsp brown sugar
- Optional: 1tsp vanilla extract
- Sieve quinoa flour and baking powder into a large mixing bowl.
- Stir in the sugar.
- Add all wet ingredients and flax mixture and whisk until totally smooth.
- Pour a small amount into a non-stick frying pan and cook for 2-3 minutes on one side until bubbles start appearing on the surface. Flip pancake and cook for another 1-2 minutes on the other side. Repeat until mixture is gone.
Serve and enjoy.