Gluten-Free Quinoa Pancakes
PREP TIME15 min
COOK TIME20 min
2 cups 1-to-1 gluten-free all-purpose flour
4 teaspoons baking powder
1½ teaspoons kosher salt
2 cups cooked quinoa
1 cup almond or oat milk
⅓ cup pure maple syrup
2 Tablespoons plant-based butter, such as Miyoko’s creamery brand, melted, plus more for cooking
2 large eggs, plus 2 large egg whites
In a medium bowl, whisk the flour with the baking powder and salt, then add the quinoa and toss to coat in the flour.
In a large bowl, whisk the milk with the maple syrup, butter, and the whole eggs until smooth.
Fold the dry ingredients into the wet ingredients until just combined. Stir in the remaining egg whites until a thick batter forms.
Preheat the oven to 200°F and place a rimmed baking sheet lined with a cooling rack in the oven.
Heat a large nonstick skillet or griddle over moderately-high heat, and brush the pan with butter.
Using a ¼ measuring cup, drop the batter onto the skillet, being careful not to over-crowd your pancakes.
Cook until golden brown on the bottom, about 2 minutes. Flip the pancakes and cook until golden brown and the edges look set, about 2 minutes more.
Transfer the pancakes to the oven to keep warm. Wipe the skillet clean and repeat with more butter and the remaining batter. (If the pancakes are browning too quickly, reduce the heat.)
Serve warm with the blueberry-maple syrup recipe below.