Quinoa Pancakes (Gluten Free)
1 ½ cups quinoa flour
1 ½ cups tapioca flour
3 tablespoons ground flax seeds
3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 ½ tablespoons baking powder
1 tablespoon potato flour
1 tablespoon potato starch
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon xanthan gum
1 ½ cups water
3 tablespoons grapeseed oil
1 teaspoon grapeseed oil
Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.
Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.
Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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