Quinoa-Cornmeal Pancakes

Quinoa-Cornmeal Pancakes
Quinoa-Cornmeal Pancakes

Another pancake recipe!  One can never have too many gluten-free pancake recipes.  This one I have adapted from the recipe on the bag of Ancient Harvest Quinoa Flour.  I use quinoa flakes instead of oats (which can contain traces of wheat and therefore gluten), and substitute soy milk or rice milk for the buttermilk.  These delicious little corn cakes are easy to make, form a good shape and don’t easily stick to the pan.  The quinoa flour adds a flavor that is slightly reminiscent of potato pancakes. 


1/4 cup quinoa flour

1/4 cup quinoa flakes

1/4 cup cornmeal

1 tsp baking powder

1/2 tsp salt

1 egg

3/4 cup soy milk or rice milk

1 T olive oil

1 tsp agave nectar (plus more for drizzling)

2 T canola oil for frying

Mix the dry ingredients first, then add the egg, milk, olive oil, and 1 tsp agave nectar.  Heat a large skillet and add the canola oil.  When oil is hot, spoon the pancake batter into the pan.  Cook for a couple minutes until bubbles start to form on the surface, then flip and brown the other side.  Drizzle with more agave nectar and serve!

Makes 5-7 pancakes

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