Quinoa Flake (or Oatmeal) Pancakes
A gluten-free and low FODMAP variation of classic oatmeal pancakes, these Quinoa Flake (or Oatmeal) Pancakes are a delicious breakfast option.
Servings 3 people
Ingredients
- 3/4 cup lactose-free milk (almond milk for dairy-free)
- 1 tablespoon lemon juice or vinegar
- 2 tablespoons butter, melted (or vegan margarine for dairy-free)
- 1 egg
- 1/2 cup quinoa flakes (or gluten-free quick oats)
- 1/2 cup White Rice Flour Blend (or other gluten-free flour blend)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Instructions
- Combine the milk and lemon juice or vinegar in a small bowl and let sit to sour the milk.
- In a large bowl, combine the quinoa flakes or oats, flour blend, sugar, baking powder, baking soda, salt, and cinnamon.
- Whisk the melted butter and egg into the soured milk. Add this mixture to the flour mixture and stir well. Let batter thicken for several minutes. Add more milk if needed to achieve desired consistency.
- Heat a griddle to 375 degrees F or large skillet over medium-low heat. Spray with nonstick cooking spray if needed. For each pancake pour a scant 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the skillet as needed. Makes 6 to 8 pancakes.