If you have been looking for a gluten-free pancake recipe I encourage you to try this one. I am not going to lie, they are not light and fluffy but they are super tasty and super handy if there are any celiacs or gluten-sensitive folks among your friends and family members.
It uses ingredients you are likely to have in your pantry, takes very little effort (provided you remember to soak the grains overnight) and the result is delicious, protein-rich pancakes.
Freeze a bunch and have them on weekday mornings when you need extra help getting your family members out of bed. Serve with your favourite nut butter and maple syrup or jam.
Quinoa and Buckwheat Pancakes
Our favourite go-to gluten-free pancake recipe
- 1/2 cup of quinoa
- 1/2 cup of buckwheat groats
- 3/4 cup of buckwheat flour
- 1/2 cup of water
- 1 cup of yogurt
- 2 eggs
- 1 banana, peeled
- 1 Tbsp of maple syrup or honey
- 1 tsp of baking soda
- 1/2-1 tsp baking powder
- 1 tsp cinnamon
- Butter of coconut oil for cooking
Night before: In a medium bowl, mix quinoa, buckwheat, buckwheat flour, water and yogurt and let them sit overnight at room temperature.
In the morning, add the rest of the ingredients to the bowl. Transfer to a high-speed blender (or use the highest speed your blender has) and blend until smooth.
Ladle batter (2-3 tbsp per pancake or desired size) onto medium-hot griddle or skillet. Flip pancakes when bubbles rise to the surface and bottoms begin to brown. Cook other side for 1-2 minutes more.
Serve or transfer to an ovenproof dish, cover loosely (with a lid or aluminum foil) and place in 200 degree oven until ready to eat.