Gluten-Free Quinoa Pancakes with Blueberry Maple Syrup
For these fluffy quinoa pancakes, we folded the cooked quinoa grain into the batter for extra fiber and protein to power you through the morning. The pancakes have a nutty, whole grain bite while also maintaining their fluffy texture thanks to extra egg whites stirred into the batter just before cooking. The egg whites add structure and help the pancakes puff when they hit the heat of the pan — with no whipping or folding needed.
These pancakes are gluten-free and dairy-free, although they aren’t vegan: they do call for eggs. If you’re not gluten-free, whole wheat flour can be substituted. If you’re going the GF route, be sure to use a gluten-free flour that has xanthan gum in it (most 1-to-1 flours will have this) as it helps to bind, thicken, and emulsify gluten-free ingredients.
Pro-tip: Place a baking sheet with a cooling rack in the oven to keep each batch of pancakes warm while you work.
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