For a gluten-free breakfast or brunch on Passover or year-round, you can whip up these light fluffy pancakes using quinoa flour, then have fun with different toppings such as fruit and Almond Milk Chocolate Sauce.
Vegan Quinoa Flour Pancakes
Servings
12 Servings
Ingredients
- 1 cup quinoa flourn*
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 3/4 cup non-dairy milk of your choice
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon grapeseed oil
- 1 teaspoon vanilla extract
- 3 tablespoons aquafaba chickpea brine, or substitute with a mixture of 1 tablespoon ground flax seed combined with 3 tablespoons of water. Let set 15 minutes before using.**
- Oil for cooking
- Chocolate chips
- Sliced fruit
- Syrup
- Whipped topping
- Chocolate sauce
Instructions
- In a small bowl combine the non-dairy milk and lemon juice to prepare “buttermilk.” Let sit 5 minutes.
- In a mixing bowl combine the maple syrup, vanilla extract, oil and aquafaba.
- Add the buttermilk and beat/whisk lightly until slightly frothy.
- Combine the quinoa flour and baking powder before adding it to the wet mixture. Stir gently to break up any lumps of flour, but be careful not to over-stir.
- Heat a skillet to high heat, grease lightly with oil, and scoop 1/4 cup of batter onto the pan. Add any add-ons desired.
- Cook until you see air bubbles form across the surface and the edges begin to brown, then flip and brown the other side. For a crepe-like pancake, use a spatula to spread out the batter across a large pan to create a thin pancake.
- Serve with fresh fruit, maple syrup and whipped topping.
- *To Make Your Own Quinoa Flour:
- Toast dry quinoa gently in a skillet, then blend thouroughly in a food processor until it becomes like flour.
- ** Passover Note: Aquafaba and possibly flax seeds are kitniyot, and therefore not eaten by Ashkenazim on Passover. If you are not vegan, you can use 1 egg instead.
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