Imagine light, moist, gluten-free pancakes that are healthy for you and have enough sweetness that you don’t need sugar or syrup (unless you want to, of course). Impossible, you say? Not in the least.
Thanks to Nora at the Natural Noshing blog who recently posted a wonderful quinoa waffle recipe, I was inspired to create what seemed to me to be one of my ultimate verboten foods, ingredient-wise and diet-wise: pancakes.
This recipe proves, once again, that being a gluten-sensitive, lactose-intolerant dieter does not mean a life of despair (sob!) and deprivation. These pancakes are a wonderful comfort food. In fact, I tweaked the original recipe so that I could eat all the pancakes in one sitting and not create a ripple in my diet. And, while they were delicious with blueberries, I’m going to try diced peaches next. Yum!
Makes 5-6 pancakes
Cooking tip #1: If you’re dieting, you’ll want to fry these pancakes in a non-stick pan using cooking spray. I used a large skillet as follows. I sprayed one side of the pan and poured in 2 pancakes (¼ cup batter) when the pan was medium hot. When they were ready to be flipped, I sprayed the other side of the pan and turned them over onto that side. Then I sprayed the original side and started another set of pancakes. I used medium heat and, if any smoking occurred, I turned the heat down a bit.
Cooking tip #2: Unlike their gluten-flour counterparts, these pancakes do not announce that they’re finished on the hidden side by creating bubbles on the visible side. You’ll need to cook these on one side for about 3 minutes or when the edges are fully browned. Flip them carefully and cook for another 2-3 minutes or when a spatula pressed into the surface does not leave a dent.
- ¼ cup quinoa flour
- ¼ cup quinoa flakes
- 2 tbsp. sweetener (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. xanthan gum
- ¼ tsp. ground cinnamon
- ¼ tsp. salt
- ½ cup soy milk or other alternative milk
- ¼ cup canned pumpkin
- ¼ cup liquid egg substitute
- 1 tsp. oil
- ½ tsp. vanilla extract
- ½ cup blueberries
- In a medium bowl, whisk together all dry ingredients: quinoa flour, quinoa flakes, sweetener, baking powder, baking soda, xanthan gum, cinnamon, and salt.
- In a smaller bowl, whisk together all liquid ingredients: milk, pumpkin, egg substitute, oil, and vanilla extract.
- Add liquid ingredients to dry ingredients.
- Add blueberries to combined mixture.
- Heat frying pan over medium heat. Use ¼ cup as a measure to hold the batter per pancake. Cook 3 minutes on one side and 2-3 minutes on the other. (See Cooking tips #1 and #2 above).
For Weight Watchers: The entire recipe is 7 points on the Points plan and 8.5 points on PointsPlus plan. If you wish to reduce points on the Points plan, make these without any fruit.