In search of foods that aren’t a pain to clean up from the floor and little man will eat, I found this recipe for quinoa pancakes. I wanted minimal ingredients since I still need to make substitutions. These fit the bill and they are good! I’ve made them twice so far and they are very versatile.
Raspberry quinoa pancakes
First go around, I made them with raspberries. I substituted mashed bananas for the eggs and added a bunch of berries. It works better if you mush the berries a little. I used dairy free milk and sunflower seed oil instead of butter.
Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)
- 1 1/2 cups quinoa flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups dairy-free milk
- 3/4 cup bananas mashed
- 2 tablespoons sunflower oil
- 2 tablespoons honey
- 1 tsp vanilla extract
- 1/2 cup raspberries
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Grease a griddle or large skillet and preheat over medium heat.
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Stir quinoa flour, baking powder, and salt together in a bowl.
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Stir milk, bananas, oil, vanilla extract, and honey together.
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Stir wet ingredients into the flour mixture until you have a thin batter.
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Fold in raspberries.
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Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
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Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Little man loved them. I used a tablespoon to make baby sized pancakes. We didn’t even use maple syrup (okay, we don’t have any).
Pumpkin (spice) pancakes
I made the usual dairy free substitutions and this time, instead of banana, used pumpkin puree (1/4 a cup per egg) and a bit more baking powder to combat the density. I also put about a tsp of vanilla extract in. You also need extra liquid to thin the batter out – about 1/4 a cup I think. I ran out of quinoa flour and used rice flour for the last 1/2 cup.
Little man’s were made from this but for us parents, I added about 1/2 tsp each of cinnamon, cloves, allspice, etc. and made a berry and peach topping. Threw some raspberries, peaches, and honey in a small saucepan on the stove over low heat until cooked down.
Adapted from recipe by AmandaCooks
Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)
- 1 1/2 cups quinoa flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 1/2 cups dairy-free milk
- 3/4 cup roasted pumpkin mashed
- 2 tablespoons sunflower oil
- 2 tablespoons honey
- 1 tsp vanilla extract
- 1/2 cup peaches diced
- 1/2 cup raspberries
- 3 tbsp honey
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Grease a griddle or large skillet and preheat over medium heat.
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Stir quinoa flour, baking powder, spices, and salt together in a bowl.
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Stir milk, pumpkin, oil, vanilla extract, and honey together.
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Stir wet ingredients into the flour mixture until you have a thin batter.
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Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
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Flip the pancake and cook until browned on the bottom, about 2 minutes more.
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Combine ingredients in small saucepan over low heat.
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Stir occasionally until fruit is reduced.
