Gluten-free vegan quinoa pancakes
Anyone who saw Dr. Oz today noticed the delicious suggestion of how to use up that old quinoa sitting in the pantry: quinoa pancakes! I googled a recipe and decided I’d have to modify it to make it vegan and gluten-free. The verdict from my picky seven-year-old? “This is the most delicious thing I’ve ever had!”
The original recipe was one by Lizzie Fuhr. Here is the recipe with my modifications:
1 cup cooked quinoa
all-purpose flour chickpea flour
2 teaspoons baking powder
1/2 teaspoon course salt (not necessary! But I did add a tablespoon of ground flaxseed for added omega-3)
large egg, plus 1 large egg white egg equivalent of “egg replacer”
unsalted butter, melted, plus more for skillet applesauce
low-fat milk almond milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional) for serving
Mix. Fry. Devour.
Yes, this was an amazing dinner. We felt like we were back in our trendy Wicker Park neighborhood at a brunch restaurant. And for you nay-sayers, yes, it was highly nutritional; we had plenty of protein and fiber, not to mention all the great things in our raw fruit topping.