These quinoa almond flour pancakes are not only tasty, but they are also very healthy and full of protein. For people who are sensitive to gluten or have special dietary needs, they are a great choice for breakfast or brunch.
Ingredients: 1 cup quinoa flour. 1/2 cup almond flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 cup almond milk or any non-dairy milk. 1 teaspoon vanilla extract. 2 tablespoons melted coconut oil.
Instructions: In a large bowl, combine quinoa flour, almond flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, almond milk, vanilla extract, and melted coconut oil. Pour the wet ingredients into the dry ingredients and stir until well combined. Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve the gluten-free quinoa almond flour pancakes hot with your favorite toppings, such as fresh berries, maple syrup, or a dollop of dairy-free yogurt. Enjoy your delicious and nutritious gluten-free pancakes!
Prep Time: 15 minutes
Cook Time: 15 minutes
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