Vanilla Cinnamon Quinoa Flour Pancakes
Toasted quinoa flour is used to make these low-FODMAP, gluten-free (with a dairy-free option) Vanilla Cinnamon Quinoa Pancakes. A protein-rich start to the day!
Servings 3 people
Ingredients
- 1 cup quinoa flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup lactose-free milk (almond milk for dairy-free)
- 1 large egg
- 1 tablespoon melted butter (neutral-tasting oil for dairy-free)
- 1 tablespoon vanilla extract or flavoring
Instructions
- To toast the quinoa flour: Place a medium, non-stick skillet over medium-low heat. Add quinoa flour and stir and cook until flour starts to brown and smoke a little. Remove from heat and transfer flour to a plate to cool.
- In a large bowl, stir together the toasted quinoa flour, sugar, baking powder, cinnamon, and salt. In a small bowl, whisk together the milk, egg, oil, and vanilla. Add the milk mixture to the flour mixture and stir well. Batter should be creamy and smooth (not thick and puffy). If not, add a little bit more milk.
- Heat a griddle to 375 degrees F or a large nonstick skillet over medium-low heat. Spray with nonstick cooking spray if needed. For each pancake pour a 1/4 cup of batter onto griddle. Flip when bubbles break on the surface. Cook until golden brown on the other side. Repeat with remaining batches, spraying the griddle as needed. Makes about 7 to 8 pancakes.
- Serve with maple syrup.