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:

Quickview
157k Calories
6g Protein
2g Total Fat
28g Carbs
15% Health Score
Limit These
Calories
157k
8%

Fat
2g
4%

  Saturated Fat
0.19g
1%

Carbohydrates
28g
10%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
445mg
19%

Alcohol
0.34g
2%

Get Enough Of These
Protein
6g
13%

Manganese
0.63mg
31%

Phosphorus
197mg
20%

Vitamin B2
0.31mg
18%

Fiber
4g
18%

Calcium
173mg
17%

Magnesium
62mg
16%

Vitamin B6
0.23mg
11%

Potassium
363mg
10%

Iron
1mg
8%

Copper
0.15mg
8%

Selenium
5µg
7%

Vitamin B1
0.1mg
6%

Vitamin B3
1mg
6%

Folate
24µg
6%

Zinc
0.79mg
5%

Vitamin C
2mg
3%

Vitamin B5
0.2mg
2%

Vitamin E
0.23mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Perhaps as a relic of an ancient Roman custom of planting parsley on graves, a sprig of parsley was either associated with the devil or as an antidote for poison. Adding a sprig to a plate of food may have originated as a gesture of good faith and as way to safeguard the meal from evil.

Food Joke

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