Gluten Free Pancakes

This easy Gluten Free Pancakes recipe is made using nutritious quinoa flour, offering a wholesome twist to the classic breakfast favorite. They are light, fluffy, and delicious making them the perfect choice for those with gluten sensitivities or dietary preferences.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 279kcal

Author Sharon Rhodes

Equipment

large non-stick skillet or griddle

Ingredients

1 ½ cups quinoa flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup yogurt
1 cup milk
2 tsp vanilla
1 egg
2 tbsp maple syrup

Instructions

In a medium mixing bowl whisk together the dry ingredients: quinoa flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl stir together the wet ingredients: yogurt, milk, egg, vanilla, and maple syrup.
Add the dry mixture to the wet and gently mix it together. The batter should be thick but not dry. Set aside and let the batter rest while you heat a skillet.
Lightly grease a large non-skillet with a tiny bit of butter, oil, or a ghee spray and set it over medium-low heat. When a drop of water sizzles in the pan it is ready to go.
Pour the batter in ¼ cup portions onto the warmed skillet. Let it cook until bubbles start to form on top then gently flip the pancakes. Let them cook on the other side for 2-3 minutes.
Transfer the cooked pancakes to a plate and serve.

Video

Notes

Storage tips

Keep any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Let the cooked pancakes cool completely at room temperature before storing them. This helps prevent excess moisture buildup and keeps them from becoming soggy.

Reheat them in a microwave, toaster oven, or a conventional oven

Nutrition