Here's another recipe brought to you from the wheat-free kitchen of Curly Kel over on…
>Quinoa flour pancakes
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So today is pancake day, and what could be better than some guilt-free, dairy-free, gluten-free and sugar-free pancakes. Unfortunately I gobbled mine up before taking a picture, so this amazing picture is from the Pen & Fork website where they have added whole cooked quinoa to normal pancakes, also a great idea if
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you’re not opposed to using regular wheat flour.
But for those who want a low GI high protein pancake with some Omega thrown in for an extra health kick, head down to your health food shop and get some quinoa flour, or make your own quinoa flour by following these steps here.
For those not familliar with quinoa, it’s not a grain, but rather a seed related to beets, spinach and tumbleweeds (strange right!?). Quinoa contains a balanced combination of essential amino acids and is high in protein, making it a low GI food.
You will not regret making these yummy pancakes, they are by far the best wheat free pancakes I have made, and they are full of goodness!
1/3 C quinoa flour
1/3 C soy/rice/coconut milk
2 eggs
1 TBSP arrowroot powder
1 TBSP ground flax OR ground chia seeds
1 TBSP sweet freedom/natural sweetener/Xylitol
1/2 tsp bicarbonate of soda
1 TBSP coconut oil melted + 1tsp for the pan
1/2 tsp cinnamon
pinch sea salt
Mix all the ingredients well, heat up a tiny bit of coconut oil in the pan and spoon some batter into the pan – it will make about 4 – 5 pancakes. This pancake batter even bubbles like wheat flour pancakes do, so gently turn them over when the bubbles appear. They are so filling too! Easily shared between 2 – 3 people. I had mine with a fried banana and a dollop of natural bio yogurt.
Enjoy!
