After trying these homemade sweet, soft, and moist pancakes, I’m not at all disappointed we can’t hop over to IHOP for pancakes. According to their pancake menu, they only offer pancakes made from wheat flour. Those IHOP patrons don’t know what they’re missing until they’ve tried these healthy vegan and gluten-free homemade pancakes.
I know it is tempting to try to mimic the texture of the gluten, egg, and sugar containing pastries when making pastries without these ingredients. However, with so many different ingredients, it is hard to do that. Wouldn’t that be like trying to make apples have the same taste and texture as oranges. I’ve since made it my goal to create gluten-free pastries that are healthy, tasty, and have there own wonderful unique texture. These oatmeal quinoa pancakes definitely meet that goal.
These vegan and gluten-free oatmeal quinoa pancakes have a rich banana flavor with a mild nutty taste from the quinoa. The flavors are blended and balanced very well. You can put any kind of topping or toppings on them you like, and you will not be disappointed. Trust me!
I served ours with all sorts of fresh fruits and my homemade cranberry raspberry sauce. That was delicious. Even my two-year-old said “Pancake” when he saw the jar of raspberry sauce in our refrigerator a week after we had those oatmeal quinoa pancakes for breakfast.
Are pancakes a signature breakfast for Saturdays? For the puppet characters Zach and Reggie Saturday mornings are always a pancake party. The song, Pancake Party, created by pancake manor, is one of my son’s favorite. I’ll be sure to play this on iTunes next time we have pancakes. Happy Saturday and Father’s Day!
- ¼ cup raw quinoa, well rinsed and drained
- ½ cup water
- 1 ripe banana (approximately 7” long)
- 2 tbs coconut oil or canola oil
- ½ cup non-dairy milk
- ½ cup all-purpose gluten-free flour
- ½ cup quick cooking oats (Bob’s Red Mill gluten-free if desired)
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ½ tsp pure stevia extract powder (Now brand)
- Add well-rinsed and drained quinoa into a saucepan with ½ cup water. Heat the saucepan over high heat and bring the water to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- While the quinoa is cooking, cut and mash the ripe banana using a fork (or use food processor). Combine the mashed banana, 1 tbs oil, and non-dairy milk in a small bowl. Beat until well mixed.
- Let the semi-cooked quinoa cool for 5 minutes. In a large bowl, combine and toss together the quinoa, gluten-free flour, oats, baking powder, cinnamon powder, and stevia. Pour the banana mixture into the dry ingredients and mix until just no dry flour is showing.
- Heat a sauté pan over medium heat and lightly grease the pan with oil (use a silicon brush to spread the oil to form a very thin oil layer if necessary). Measure one ice cream scoop full of batter for each pancake and drop into the pan. You can make up to three pancakes at one time. Use a rubber spatula to carefully spread the batter out to form 4” to 5” diameter pancakes without them touching each other. Cover the sauté pan with a lid and cook for 1 minute over medium heat. Flip to the other side and cook for another minute. Repeat the flipping-cooking for each side. Each side should cook for approximate 2 minutes. Grease the sauté pan for the next batch if necessary and finish the batter.
- Serve warm with your favorite toppings.
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
3 oz cornstarch
3 oz tapioca starch
2 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.
The store-bought all-purpose gluten-free flour will work for this recipe as well.