I am always looking for good gluten-free recipes to make for when my niece comes over. I don’t like to have to store a variety of flours that will inevitably go off, or that I’ll have to remind myself to use since I don’t exclusively bake gluten-free, so I decided to experiment with these naturally gluten-free quinoa pancakes, inspired by this recipe. I decided to try them because I love quinoa, which is a great plant-based source of protein, and wanted to find more recipes that I can make with Passover-friendly quinoa flour, since I’m always at a loss for what to make during that holiday that will work for everyone’s diets.
I wanted to make crepes rather than pancakes, so I gave the aquafaba (which I used as a substitute for egg) just a gently whisking, and also did not chill the batter. For fluffier pancakes you can beat the aquafaba with an electric mixer before mixing it into the other ingredients, and chill your mixed batter in the fridge for 5-10 minutes to reduce how much it spreads on the skillet, resulting in a thicker, fluffier pancake.
To make these gluten-free quinoa pancakes, first quickly throw some lemon juice (or vinegar) and milk together in a bowl to make buttermilk (it will need to sit for a few minutes).
Next, combine your dry ingredients in one bowl and set aside. Whisk (or whip) your aquafaba and add it to a bowl with your other wet ingredients, and any additional flavourings (berries, nuts, etc) stirring to combine and then whisking/mixing further to create a slightly frothy mixture.
Fold the dry ingredients into the wet ingredients, and stir until combined thoroughly, being sure to break up any clumps of flour. If you forgot earlier, you can add any additional ingredients (berries, nuts, chocolate chips, etc) now, or you can throw them on your pancakes while they are cooking.
Heat some oil or butter (like Earth Balance or Coconut Butter) on a skillet on high heat and scoop 1/4 cup of batter at a time (for crepes, use the back of a spoon to spread the batter more thinly). Let cook until you see well formed bubbles appear across the surface of the pancake. Use a spatula to flip the pancake and continue to cook on the other side until both sides have lightly browned.
Wrap your crepes around your favourite sliced fruits, and top with a drizzle of maple syrup and some aquafaba whipped topping. For fluffy pancakes, stack them up and top with your favourite toppings – mine are sliced bananas and fresh blueberries. Plus, of course, lots of maple syrup. What can I do – it’s in my blood!
Here’s the recipe so you can try it yourself! These healthful gluten-free quinoa pancakes will satisfy your craving, guilt-free.
Looking to indulge more? I’m looking forward to trying to make this gluten-free cookie-crusted french toast from Gluten-Free Miami, but will be subbing aquafaba for the eggs and using soy milk and coconut oil instead of the dairy products.
Need help substituting ingredients in your favourite recipe? Check out our guide on How to Substitute Eggs in Vegan Baking, or leave a comment here and we can brainstorm together!
- 1 cup quinoa flour
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp aquafaba (1 "egg" - to make fluffy pancakes instead of crepes double this)
- 1 tbsp grapeseed oil (or your oild of choice)
- ⅔ cup milk of your choice
- 1 tbsp vinegar (or lemon juice)
- Oil for cooking
- Optional additionss:
- Chocolate chips
- Sliced banana
- Fresh berries
- Peanut Butter
- In a mixing bowl, combine the dry ingredients and set aside.
- In a second bowl, combine the milk and vinegar (or lemon juice) and set aside for 5 minutes to let it turn into buttermilk.
- Add the maple syrup, oil and vanilla extract to the buttermilk and whisk gently for 30 seconds. Add any optional ingredients desired and give a quick stir.
- Beat the aquafaba lightly (or for fluffier pancakes, for several minutes longer, until light and fluffy) and add it to the bowl with the liquids, continuing to beat for another minute or so.
- Folding the dry ingredients into the wet ingredients and stir until there are no clumps.
- Let the batter sit for 5-10 minutes in the fridge while you heat the oil on the stove (this is important if you want thicker pancakes).
- On a hot, lightly greased skillet (non-stick will be easiest), pour ¼ cup scoops of batter.
- Let cook until bubbles begin to form on the surface and the underside turns a golden brown. Flip over and cook the other side until it begins to brown.
- Serve with your choice of syrups, fresh fruit, whipped topping, etc.