Quinoa Pancakes (Gluten Free) recipe
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Ingredients
- 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 1 egg 3 tablespoons grapeseed oil 1 teaspoon grapeseed oil
Nutrition Info
- 529.9 caloriescarbohydrate: 80.9 gcholesterol: 46.5 mgfat: 18.6 gfiber: 13.5 gprotein: 10.4 gsaturatedFat: 1.7 gservingSize: -sodium: 961 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Pancakes (Gluten Free)
Directions
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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.