Though I am a certified lover of all forms of carbohydrates, I’m always on the hunt for healthy substitutes for refined flours. That’s how I stumbled on this delicious, versatile quinoa pancake recipe. Made entirely with quinoa flour, these pancakes are moist, delicate, and hearty in other words, perfect for a leisurely fall morning.
Almost like a pudding, these gluten- and sugar-free pancakes are impossibly tender. They have a melt-in-your-mouth creaminess along with the sweetness of fresh peaches, and fragrant fresh-grated cinnamon. We’ll definitely be trying this simple recipe with all of our fall favorites later in the season, but for now grab the last of the summer peaches and take these tasty pancakes for a spin.
Gluten-Free Cinnamon Peach Quinoa Pancakes (adapted from Momtastic)
1 cup plain yogurt
1 cup milk
1/3 cup honey
1 2/3 cups quinoa flour
3 tablespoons ground flax seed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon fresh ground cinnamon
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled, plus more for cooking
1 cup peaches, cut into paper thin slices and halved
Preheat your griddle or skillet over medium heat.
Melt the butter and set it aside to cool.
In a small bowl, combine the eggs, yogurt, milk, and honey. In a large bowl, stir together the quinoa flour, flax, baking powder, baking soda, sea salt, and cinnamon. Fold the wet ingredients into the dry, and stir just until combined. Fold in the vanilla and melted butter, stirring just until combined. Finally, fold in the peaches, turning the batter until they are well-dispersed.
Add a tablespoon of butter to the preheated skillet. Pour about 1/3 cup batter for each pancake. After 2 -3 minutes the pancake should have tiny bubbles throughout, flip it and cook for another 2 – 3 minutes, until the pancake is golden brown and cooked through. Remove to a large platter in a warm over while you cook all of the pancakes.
Serve with sliced peaches and a drizzle of maple syrup.