For a while I’ve been on the hunt for a great low-glycemic, flour-free pancake recipe. I couldn’t find one. I was inspired by this recipe, which I tried out and didn’t like. The texture just wasn’t pancake-y enough and the flavor too eggy. So I did the only sensible thing, and invented my own Flourless Quinoa Pancake recipe.
2 c cooked quinoa
1/2 c almond or coconut milk
1 tsp baking powder
1/2 tsp salt
2 packets stevia powder
1 tsp (or more) vanilla extract
Process the quinoa in a food processor for 1 – 2 minutes, until the shape of the kernels is no longer visible (sorry, I should have photographed this). Add the eggs and milk, and process another few seconds. Add remaining ingredients and process until the batter is well mixed. Batter should look like this:
Makes about a dozen small, yummy, protein-and-fiber-rich pancakes. Use whatever toppings you love. We like pure maple syrup if we’re splurging on sugar. I’ve also made my own sugar-free blueberry syrup using xylitol, with good results.