I admit it, sometimes I miss good old IHOP style pancakes. They’re so filling and comforting! I’m always trying new and healthy pancake recipes to create some of that comfort at home. I recently got into quinoa flour for my baking needs and I’m really digging it for pancakes. Quinoa is a complete protein which gives anything made from this flour a protein packed punch with none of the refined carbohydrates from regular flour (which acts like sugar in your body). I find that these pancakes do taste faintly of quinoa – nutty and slightly bitter which I really like. The baking powder in the recipe ensures that the cakes are light and fluffy (which sometimes is not so simple with gluten-free cooking). I cook for two people in my house, so most of my recipes are measured for 2. But this recipe could easily double for more people.
I love blueberry pancakes – but you could leave out the blueberries altogether, or swap them with banana, cacao nibs, walnuts, strawberries – you name it!
3/4 cup quinoa flour
1 1/2 teaspoons of baking powder
1/4 teaspoon sea salt
1/4 teaspoon vanilla extract
2/3 cup unsweetened vanilla almond milk
1/2 cup frozen or fresh blueberries (optional)
coconut oil (for cooking)
Mix together the dry ingredients, then add the vanilla, egg, and almond milk. Stir until well combined. Fold in the blueberries. In a large skillet, heat the coconut oil on medium high heat and add batter for pancakes (I like to add 1/4 cup of batter at a time to ensure relatively evenly sized pancakes). Cook for a few minutes on each side until golden brown. Remember to add more coconut oil as needed in between batches. Serve with fruit, raw honey, or just eat em plain!