I love quinoa! Did I tell you this last time I used it? I will probably say it again some time:-) So these are my quinoa pancakes. This is my third attempt to make a good recipe and I think I finally did it! I’m thankful to my patient husband who willingly acts as my guinea pig for all my experiments. I hope there have been more positive than negative ones:-) So much of cooking and baking is trial and error. Sometimes I get something right on the first try, but often it takes a few attempts before I am satisfied. Next time you try to do something, food related or not, and it doesn’t work out the way you hoped for remember that often if you keep trying, making adjustments where they are needed, you will end up succeeding and having something worth keeping.
The first thing I did for the recipe was to make my quinoa flour. I simply ground a few cups of uncooked quinoa in my blender. (I was amazed how much more volume the flour takes up than the grain form!) Then I heated the flour in the griddle until it began to brown, stirring constantly, and then set it aside to cool.
I beat my eggs using a hand held Braun. It mostly worked, but I think next time I will use my actual mixer. That way they will be even fluffier:-)
The last step for making your batter is to add all your ingredients together. I started with my wet ingredients. After those were mixed I added in all of the dry ingredients. The egg whites were the last to be added. Mix them in as gently as possible.
Using a ¼ measuring cup pour the batter onto the griddle and cook until each side is golden brown. This won’t take very long so be prepared to flip quickly!
Do you know one of the things I love about cooking with gluten free flours? They have so many more nutrients than standard flour. While they are still carbohydrates, not all carbohydrates are created equal. Most, like quinoa, have a lot more protein than you will find in traditional flour. Isn’t that great?!
Vanilla Cinnamon Quinoa Pancakes (makes 9)
2 egg whites
1 C almond milk
3 T agave
1 T olive oil
1 T vanilla
1 C quinoa flour
1 t baking soda
1 t baking powder
2 t cinnamon
½ t nutmeg
¼ t salt
- If you are making your own quinoa flour pour quinoa into high-speed blender (or wheat grinder/equivalent). Blend on high until the grain has reached a powder state.
- Pour quinoa flour onto a griddle or large frying pan and bring heat to medium. Stir constantly and cook the flour until it barely begins to brown. Remove quinoa from the heat and set aside to cool.
- Take your egg whites and beat them until they become light and fluffy. Set bowl aside.
- Put almond milk, oil, agave and vanilla into a mixing bowl and stir together. Add in the quinoa flour, baking soda, baking powder, cinnamon, nutmeg and salt and mix until the consistency of the batter becomes smooth and there are no more chunks. Add the egg whites and gently mix them in.
- Lightly oil skillet and bring heat to 300-325 F. Using a ¼ measuring cup pour the batter onto the griddle. When you see bubbles forming flip them over to cook the other side. (This batter cooks quickly so don’t hesitate too long or they will burn.)