For a quick quinoa flour pancake recipe that comes together in minutes and tastes delicious, check out this new that I just developed here! You will likely be one of the first 1000 people on the planet to experience the joy.
To me, these pancakes taste like a cross between a zucchini bread and a carrot cake, minus the vegetables, with extra butter and Maple syrup added on at the end. It’s a great recipe, and I’m pretty fired up to share it with everyone who has made it this far!
Note that the following recipe is relatively small-batch in size, and will yield roughly 5-6 pancakes that are five inches in diameter and roughly ½-inch thick. You can easily double the recipe, if you plan to cook more of these.
Also be aware that while many of these ingredients are naturally gluten-free, if you are cooking for someone who is Celiac, double check that the ingredients you buy haven’t been contaminated with Gluten. Safety first people!
Pancake Ingredients:
- 1 whole egg (about 60 grams)
- 1/3 cup whole milk (about 84 grams)
- 1 teaspoon white granulated sugar
- 1 Tablespoon Maple syrup (and more for later on)
- ¼ tsp vanilla extract
- 1 teaspoon sesame seeds
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 Tablespoons sunflower seed oil
- A pinch of ground cinnamon (less than ¼ teaspoon)
- A pinch of ground ginger (less than ¼ teaspoon)
- 2/3 cup ground quinoa flour (about 94 grams)
- 2 Tablespoons butter, softened, for cooking the pancakes
- Extra softened butter, for adding on top
- 3 Tablespoons Maple Syrup, warmed, for topping the buttered pancakes
Pancake Instructions:
- In a medium-sized mixing bowl, whisk together the whole egg, whole milk, white granulated sugar, Maple syrup, vanilla extract, sesame seeds, baking soda, baking powder, and sunflower seed oil.
- Whisk in the ground cinnamon and ground ginger until combined.
- Whisk in the ground quinoa flour, and continue to mix until no visibly large lumps remain in the flour.
*You can beat this until entirely smooth using an electric hand-mixer, as there is no gluten here to over mix. At the end of the day, you want a smooth batter.
- *Pro Tip: Before you cook the pancakes, heat up some extra Maple syrup in a tiny pot for serving on top of your pancakes at the end…I like to add a lot, because pancakes are generally a celebratory weekend event for me…
- In a small non-stick sauté pan, heat the pan on medium-high heat for one minute, and add half a Tablespoon of butter to the pan.
- Pour in roughly ¼ cup of batter or a bit more into the center of the pan, and allow for the pancake to cook on the bottom for roughly two minutes, or until a few bubbles are visible towards the center of the pancake.
*You can carefully lift up the edge of your pancake and peek at the bottom side before flipping it, to ensure the bottom is a nice crispy golden-brown color.
- When the pancakes are crispy on the bottom, flip to continue cooking on the other side for one minute.
- Transfer the cooked pancakes to a serving plate.
*Note that your first pancake always looks a bit funny—this is just a normal part of the pancake-cooking process—roll with it.
- Between pancakes, wipe the insides of the non-stick sauté pan out with a paper towel to fully clean the insides of the pan, and repeat the cooking process with more added butter and pancake batter, cooking the pancakes on both sides until no batter remains.
- Serve the hot pancakes with extra softened butter on top, and some warmed Maple Syrup.
- Eat while warm, as the butter is melting into the pancakes.
If you want to take this to true Chef-level, trying serving these pancakes topped with some of the whey-fermented blueberries with mint available in the fermentation recipe book we hand-crafted and curated, available as part of our LIMITED edition Fermentation Cookbook HERE.