Fluffy Quinoa Pancakes
Fluffy vegan quinoa pancakes with crunch in every bite from cooked red quinoa folded into the batter. The crunch will give you life.
Notes
To have these done in 25 to 30 minutes, quinoa should be cooked and cooled before starting. Otherwise they will take like 40 minutes extra.
Ingredients
- 1 cup cooked red quinoa cooled completely
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/4 cup unsweetened almond milk or fave non-dairy milk
- 2 teaspoons apple cider vinegar
- 1/2 cup water
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
Instructions
- Make sure your quinoa is cooked al dente according to package directions and fully cooled before starting.
- In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.
- Pour the milk, vinegar, water, oil, and vanilla into the well. Stir with a fork until a thick, lumpy batter forms, about a minute. It doesn't need to be smooth, just make sure everything is incorporated. Fold in the quinoa.
- Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake and cook for about 4 minutes, until puffy. Flip the pancakes, add a fresh coat of oil to the pan, and cook for another 3 minutes or so. The pancakes should be golden brown and puffed up.
- Rest the pancakes on a large plate loosely covered with foil until ready to serve, with lots of maple syrup and butter. To reheat, place them on a baking sheet covered with foil in a 300 F oven for 5 minutes or so.
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