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:

Equipment:

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