Gluten-Free Quinoa Buckwheat Pancakes
The recipe Gluten-Free Quinoa Buckwheat Pancakes can be made in about 10 minutes. This recipe makes 4 servings with 158 calories, 6g of protein, and 3g of fat each. For 71 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have cooked quinoa, vanillan extract, quinoa flakes, and a few other ingredients on hand, you can make it. Many people made this recipe, and 236 would say it hit the spot. It works well as a side dish. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by Queen of Quinoa. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: Gluten Free Buckwheat Pancakes, Gluten-Free Buckwheat Pancakes, and Buckwheat Gingerbread Pancakes {gluten-free & dairy-free}.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1½ cup almond milk
1 teaspoon baking powder
1 banana, smashed
½ cup buckwheat flour
1 teaspoon cinnamon
½ cup cooked quinoa
2 large whites, whipped to stiff peaks
1 teaspoon guar gum
¼ cup quinoa flakes
½ teaspoon salt
1 teaspoon pure vanilla extract
Equipment:
mixing bowl
whisk
wooden spoon
frying pan
ladle
Cooking instruction summary:
Whisk the dry ingredients together (minus the quinoa) in a medium mixing bowl.Beat the banana, milk and teaspoon together in small bowl and add to the dry ingredients. Mix until combined.Add the quinoa and gently mix with a wooden spoon.Fold in the egg whites.Heat a skillet over medium heat and spray with non-stick cooking oil.Ladle the pancake batter onto the pan, cooking 2 – 3 minutes per side.Serve warm, smothered in maple syrup and fresh berries.Enjoy!
Step by step:
1. Whisk the dry ingredients together (minus the quinoa) in a medium mixing bowl.Beat the banana, milk and teaspoon together in small bowl and add to the dry ingredients.
2. Mix until combined.
3. Add the quinoa and gently mix with a wooden spoon.Fold in the egg whites.
4. Heat a skillet over medium heat and spray with non-stick cooking oil.Ladle the pancake batter onto the pan, cooking 2 – 3 minutes per side.
5. Serve warm, smothered in maple syrup and fresh berries.Enjoy!
Nutrition Information:
covered percent of daily need
