Quinoa Pancakes Recipes

Steps:

• Sift together the flours, baking powder, baking soda, sugar and salt.
• In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
• Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
• Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
• Serve hot with butter and maple syrup.

Steps:

• In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
• Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.

Steps:

• Grease a nonstick skillet with cooking spray and place over medium heat.
• Combine banana and egg in a bowl. Mix all-purpose flour, quinoa flour, whole milk, water, sugar, honey, coconut oil, kosher salt, and baking powder together in a separate bowl; add to banana mixture until batter is smooth. Add more water if batter is too thick.
• Drop batter by 1/3 to 1/2 cup onto the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.

Steps:

• Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
• Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
• Add grated apple and egg to liquid mixture.
• Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
• If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
• Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
• WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.

Steps:

• 1.In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
• 2.Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
• Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning).
• Serve with maple syrup and fresh fruit or preserves if desired.

Steps:

• Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
• Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.