Best 3 Quinoa Pancakes Or Waffles Gluten Free Recipes

Indulge in a delightful breakfast or brunch experience with our gluten-free quinoa pancakes and waffles. These recipes offer a healthier and more nutritious alternative to traditional wheat-based pancakes and waffles, catering to those with gluten sensitivities or those seeking a healthier lifestyle. Made with quinoa flour, a gluten-free and protein-rich superfood, these recipes promise a delectable combination of fluffy texture and nutty flavor. Explore variations such as classic quinoa pancakes, hearty quinoa-banana pancakes, and savory quinoa-zucchini waffles, each providing a unique taste sensation. With step-by-step instructions, cooking tips, and ingredient substitutions, these recipes are easy to follow and adaptable to your preferences. Embark on a culinary journey that combines taste and well-being with our gluten-free quinoa pancakes and waffles.

Let's cook with our recipes!

QUINOA PANCAKES

Quinoa Pancakes image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 5 servings (15 pancakes)

Number Of Ingredients 12

Ingredients

1 cup white rice flour or gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup coconut yogurt, such as COYO dairy-free yogurt
1/3 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, plus more for serving
1 cup cooked quinoa, cooled
Coconut oil or grapeseed oil, for the pan
Unsalted butter, for serving

Steps:

In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.

THE BEST QUINOA FLOUR PANCAKES

The Best Quinoa Flour Pancakes image

These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture, are high in protein and are easy too!

Provided by Alyssa

Categories Breakfast

Time 20m

Number Of Ingredients 8

Ingredients

1 3/4 cup toasted quinoa flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup almond milk ((or milk of choice))
2 flax eggs ((or regular eggs))
2 tablespoons maple syrup
1 tablespoon oil
1 tablespoon apple cider vinegar ((or lemon juice))

Steps:

Whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.

Nutrition Facts : ServingSize 1 pancake, Calories 82 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g

QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)

Quinoa Pancakes or Waffles (Gluten Free) image

From Recipes for Food Allergies by Marilyn Gioannini. Amaranth flour can be substituted for the quinoa flour.

Provided by NELady

Categories Breakfast

Time 20m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup quinoa flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 dash salt
1/2 cup prune juice or 1/2 cup non-dairy milk substitute
1 tablespoon vegetable oil
1 tablespoon honey (optional)
1 small apple, grated (about 3/4 cup)
1 egg (optional)

Steps:

Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
Add grated apple and egg to liquid mixture.
Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.

Nutrition Facts : Calories 65.9, Fat 3.5, SaturatedFat 0.5, Sodium 131.2, Carbohydrate 9.4, Fiber 1.3, Sugar 6.9, Protein 0.2

Tips:

For a lighter texture, blend half of the quinoa flakes into a flour-like consistency before mixing with the other ingredients.
If the batter is too thick, add a little almond or coconut milk until it reaches the desired consistency.
For crispy waffles, preheat your waffle iron to the highest setting and cook the waffles until they are golden brown.
For fluffy pancakes, cook them over medium heat and flip them only once, when bubbles start to form around the edges.
Serve the pancakes or waffles with your favorite toppings, such as fresh fruit, nuts, seeds, or syrup.

Conclusion:

These quinoa pancakes and waffles are a delicious and nutritious way to start your day. They are gluten-free, high in protein and fiber, and can be customized to your liking. With a few simple ingredients and a little time, you can enjoy a delicious and healthy breakfast that will keep you feeling full and satisfied all morning long.