This recipe is egg-free, milk-free and gluten-free.
These are just basic pancakes, they are easy to make and taste really good. You can add spices like nutmeg or cinnamon to them, just a pinch of turmeric gives them a nice color, and of course you can add shredded coconut to them, berries, chocolate chips, vanilla, almost anything. I like mine just plain, sometimes I add a bit of mashed banana to them; it gives these pancakes more substance and they are a bit moister that way.
I use quinoa flour here, since it is my favorite in gluten-free cooking. Be careful with leaving quinoa flour to sit, since it can get a bit bitter, especially if you leave it over night like I did once and learned the hard way not to leave my quinoa flour. Just let it sit for about 10-15 minutes, or just cook them right away. I use a non stick pancake pan, I don´t know how these pancakes would behave if I would use something like a cast iron pan.
- 1 1/4 cups quinoa flour
-1/2 tsp salt
-3 tsp baking powder
- 3tbls melted margarine or oil, I use coconut oil
- 1 1/3 cups soy milk, or more, you have to see how wet the batter becomes
-1 tbls syrup or sugar
Be careful with your batter so that it doesn´t become too moist or too dry, add the liquid gradually if you want to be on the safe side.
Mix the dry ingredients, then mix the wet ingredients, then mix everything together, don´t overmix, leave some lumps. Heat your pan at medium heat and grease it, then start cooking, cook them until the batter is not liquid anymore, it shouldn´t be all done, just firmed up a bit, then flip them and cook the other side too.
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