Gluten-Free Quinoa Flake Pancakes
First times are exciting but subsequent times can be as well with the right attitude. Remember the first time you watched your mother make pancakes and the thrill you experienced from discovering that those heavenly rounds are made from batter; that batter is made from eggs, flour and milk; that heat can transform liquids into solids and solids into liquids. Remember how that shook your world forever. That’s why I believe pancakes, cakes, pies and such are meant to be approached with a fascinated attitude that’s filled with wonder every single time because they are the source of so much joy.
I love how versatile pancake batter is. It can be used for waffles without any modifications and a host of other treats with a few modifications. This pancake recipe was originally a waffle recipe I saw on Lauren’s blog and liked right away because of how good it looked and the nutritious ingredients it contained.
Quinoa Flake Pancakes
Adapted from Celiac Teen
Makes 8 pancakes
. 2 eggs, separated
. 1/3 cup applesauce
. 1/2 tsp vanilla
. 1 1/2 cups milk
. 1 cup millet flour (originally 1/4 cup millet flour, 1/4 cup tapioca flour,
1/2 cup sorghum flour)
. 1 cup quinoa flakes
. 2 tbsp brown sugar
. 1/2 tsp baking powder (originally 2 tsps)
. 1/2 tsp cinnamon
. 1/4 tsp salt
. Mix together egg yolks, applesauce and vanilla in a medium bowl.
. Add milk.
. Mix together dry ingredients in a large bowl.
. Add wet ingredients to dry ingredients. Stir until moist.
. In a separate bowl, whip egg whites until peaks form.
. Fold 1/2 of the egg whites into the batter. Fold in the other half.
. Preheat a nonstick pan over medium-high heat. Spray it with cooking spray. Ladle the batter onto the pan and brown on both sides. To make waffles, simply cook batter on waffle iron according to the manufacturer’s instructions.
Serve with a lots of maple syrup!
I adopted Lauren through Adopt a gluten-free blogger.