Gluten free quinoa blueberry pancakes
I have been on a pancake kick lately so yesterday I was able to make these gluten free quinoa blueberry pancakes and my kids couldn’t have been happier. They actually turned out pretty good and to my surprise the pancakes held brilliantly.
Sometimes when I decide to experiment, especially when it comes to baking and making desserts, my results don’t go accordingly to plan. This time around, while I was preparing these gluten free quinoa blueberry pancakes, I knew they would turn out perfect. Sometimes you can just tell.
This recipe will make about 14 large pancakes, which for us was perfect. I was able to have several servings for my kids for the next few days, since I don’t tend to make pancakes all the time. Whenever I do, whether it would be pancakes or waffles, I always double the batch to have leftovers.
These pancakes are a lot healthier for you than conventional ones. I used quinoa, which is rich in protein, mineral and vitamins, and kept it gluten free by using a mixture of brown rice and almond flour. Normally pancakes call for all-purpose flour, which is refined and empty in any nutritional value.
I also used Silk unsweetened almond milk. It is one of my favorite milks to use not only because of the flavor but the fact that it is unsweetened. This way it allows me to sweetened recipe myself and control the sweetness of them!
These gluten free quinoa blueberry pancakes are a healthier alternative for you and your family. Give them a try, you will surprise as to how fluffy and delicate they are. Also, if you like, you can use any other fruit of your choice. Bananas would work great as well as well as strawberries.
I hope you get to make these awesome gluten free quinoa blueberry pancakes. I think they are going to become one of your favorite pancake recipes of all times.
Enjoy!
PrintGluten free quinoa blueberry pancakes
Miryam's original recipe
Yield: 14 pancakes
Total Time: 30 minutes
Ingredients:
- 1 1/4 cup brown rice flour
- 1 cup almond flour
- 4 eggs
- 1 cup Silk unsweetened almond milk
- 2 cups cooked quinoa, cooled
- 1/3 cup coconut sugar
- 1 cup blueberries, frozen or fresh
- 4 tsp aluminum free baking powder
- 3 tsp Mexican vanilla extract
- pinch of celtic salt
Directions:
In a stand mixer add the milk, eggs and sugar and combine until you obtain a homogenous mixture. Add the flours, cooked quinoa, baking powder, vanilla extract and salt and combine.
With a spatula fold in the blueberries. Place 1/3 cup of the batter onto a nonstick griddle previously greased. Cook until the pancake is puffed and you start to see bubbles forming on the surface. Flip and cook on the other side for about 1-2 minutes.
Repeat with the rest of the batter. Serve immediately with some maple syrup.
NOTE: You can store leftover pancakes in the refrigerator for up to 3 days.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
These pancakes look fabulous. Love the fact that they are allergen free and I can EAT them! I’m definitely curious about that quinoa! Gotta try this! It looks just too delicious!
Gorgeous photos! The stack of pancakes just made me really hungry!
This is the perfect recipe for my 10-pound quinoa bag that I just bought! haha I have so much!
The pancakes look amazing, though. LOVE the photos!
I love the ingredients in this! Perfect way to start off the day!
These pancakes sound awesome and your pics are gorgeous!
Absolutely gorgeous stack of pancakes!! Totally the way to start the weekend!
How many in a serving?
One.
Quinoa in pancakes? GENIUS! These are sunday morning breakfast perfection!
I’d love to have a stack of these gorgeous pancakes for breakfast in the morning, Miryam!
Can these pancakes be frozen? I like to freeze leftover pancakes then throw them in the toaster to warm them back up. I haven’t cooked much with quinoa so I’m not sure if it freezes well.
Yes you can. I do this all the time. I thaw them in the fridge the night before and just heat them up for a minute or so in the microwave in the morning :-)
I just love these pancakes. My girls do too. Thank you!
That is awesome. I am glad they were a success!!
Weirdly, these comments are not for the broccoli quinoa casserole (what I see on this page), but for pancakes.
In any event, this was not a tasty recipe. The flavor combo clashed and was bland at the same time. I’m not sure if I’ll be able to finish my leftovers. :-(