Here is a beautiful, comforting and delicious breakfast treat to start the New Year off just right. These fluffy pancakes are gluten and grain free, as well as vegan (no dairy or eggs!). Enjoy the familiar flavor and texture of a great big stack of pancakes without any of the guilt you might usually feel following such an indulgence. These are a huge hit with my 19 month old, and although they are still a treat, I feel good about him filling his tummy with a version of a regular pancake that packs actually packs a nutritional punch!
Quinoa flour has a rich, nutty flavor and is a wonderful replacement instead of wheat flour in almost all baking. It is perfect for anyone with gluten sensitivities or intolerances as it is not a grain. Quinoa is actually related to the spinach and beet family!
Quinoa flour contains more protein than any other flour. It is a good source of dietary fibre and phosphorus; it also contains all 12 of the essential amino acids and good quantities of zinc, iron, calcium, vitamin B, potassium, magnesium and manganese.
Raspberry Quinoa Pancakes
½ cup of quinoa flour
½ cup of all-purpose gluten free flour
½ tsp. of baking soda
½ tsp. of baking powder
¼ tsp. of salt 2 tbsp. of coconut sugar
1 banana (mashed) ½ cup of unsweetened applesauce
½ cup of milk substitute (coconut or almond are my favorite options)
1 tbsp. of melted butter substitute (coconut oil, or Earth Balance)
½ tsp. of vanilla extract ½ cup of raspberries
Start by mixing the flours, baking soda, baking powder, salt and sugar together in a large mixing bowl.
In a separate bowl mix the mashed banana, applesauce, milk substitute, vanilla extract and butter substitute until blended. Add the wet ingredients to the dry and combine, careful not to over mix the batter. It should be fluffy and not too runny.
Spoon the batter onto a greased griddle or pan on medium high heat. Add a few raspberries to each pancake before flipping. They are ready to flip when small bubbles start to appear on the surface.
These pancakes turn a beautiful gold colour when cooked through. Add a splash of maple syrup or enjoy as is!
This recipe will yield about 6 large pancakes, or 12 smaller pancakes.
Photos by Jonothan Lawley at ELDFilms