This Fluffy quinoa pancakes recipe was thought up with one goal: to make a pancake that won’t leave you hungry again 30 minutes after eating. Thanks to the quinoa and oats, these pancakes offer a healthy and satisfying dose of protein. They are also very soft and fluffy, making them a great choice for babies from 6 months on. You can use any type of milk for this recipe.
BLW Fluffy Quinoa Pancakes Recipes
Fluffy quinoa pancakes
Ingredients
- 1 cup quinoa cooked and cooled
- 1 cup oats old-fashioned
- 1 cup milk of choice
- 2 eggs
- 4 pitted dates or 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 3 tablespoons coconut oil divided
Instructions
- Combine the quinoa, oats, milk, eggs, dates, vanilla, and baking soda in a food processor or high-powered blender, and blend until smooth.
- In a skillet over medium heat, heat 1 tablespoon of coconut oil. Once hot, pour ¼ cup batter into pan. Cook until bubbles form, and then flip, cooking for about a minute longer.
- Repeat with remaining batter, adding the remaining coconut oil to the pan as needed.
- Store leftovers in a sealed container in the refrigerator. To freeze, place in a zip-top bag with parchment paper between each pancake.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Fluffy Quinoa Pancakes
When making Fluffy Quinoa Pancakes, make sure you use an active baking powder. To test this, add about 2 teaspoons of baking powder to a cup of hot water. It should fizz when stirred. You can also make your own quinoa flour. The full recipe is below. Mix all the dry ingredients first, then add the flax “egg” and mix for about five minutes.
If you are a vegan or gluten-free person, these pancakes are an excellent option for you. This flour is free of dairy and eggs, and you can use it in place of the flour in the recipe. You can also substitute xanthan gum for the quinoa flour. To cook the cooled pancakes, heat the pan over medium-low heat. Lightly grease the pan with vegetable oil and then pour in the batter. After five minutes, flip over the pancakes and cook them for another two to three minutes. Serve immediately, or keep warm in the oven or in the refrigerator.
To make Fluffy Quinoa Pancakes, you will need quinoa flour and water. Combine these ingredients and stir until they are a thick, thin batter. Do not overmix. This batter will absorb more liquid than normal pancakes, so make sure you stir everything thoroughly. Once you are done, you should cook your pancakes on a medium-high heat, using a nonstick skillet. Then, lightly oil the pan and place the pancakes on the skillet.
To make Fluffy Quinoa Pancakes, you should first heat the pan and then sprinkle the flour with a little milk. Then, mix the quinoa and milk together until you get a thick, smooth batter. You can use gluten-free flour instead of quinoa flour, but if you are vegan or gluten-free, you can still use the flour. Once the batter is ready, you can spread it over the pan. You can then flip the pancakes and continue cooking them until golden brown.
To make quinoa pancakes, use a gluten-free flour or whole wheat flour. You can also use a gluten-free alternative. For this recipe, you should use quinoa flour. Then, add maple syrup and vanilla extract. Once the mixture has cooled, flip the pancakes and serve immediately. You can even make these savory breakfasts ahead of time. You can also reheat the leftovers and eat them the next day.
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Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.