serves
4-5
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4-5
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 cup white rice flour or gluten-free flour
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ⅔ cup coconut yogurt (see Note)
- ⅓ cup water
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 3 tsp (15 ml) pure maple syrup, plus more for serving
- 1 cup cooked quinoa, cooled
- Coconut oil or grapeseed oil, for the pan
- Unsalted butter, for serving, optional (see Note)
- Fresh fruit or chocolate chips, for serving, optional
Makes about 15 pancakes.
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 3 teaspoons maple syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
- Heat a large skillet or griddle over medium heat. Brush with a bit of oil and scoop ¼ cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while cooking the remaining batter.
- Serve warm with butter, more pure maple syrup and fruit or other toppings, if desired.
Note
• To make this recipe dairy-free as well as gluten-free, use a dairy-free coconut yoghurt and non-dairy 'butter' and chocolate to serve (if using).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
