Quinoa Pancakes or Waffles: A Gluten-Free Breakfast Dream

Growing up, Sunday mornings were a sacred ritual, marked by the comforting aroma of something delightful wafting from the kitchen. Often, it was the classic stack of fluffy pancakes, but when our family discovered a new world of gluten-free baking, one recipe truly captured our hearts and taste buds: these tender, subtly nutty quinoa pancakes. The first bite was a revelation – a delicate balance of earthy quinoa flour, a hint of spice, and the surprising sweetness from the grated apple. It was proof that gluten-free didn’t mean compromising on flavor or texture, and it quickly became a cherished staple, a reminder of shared meals and the joy of discovery.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 8-10 pancakes
• Dietary Type: Gluten-Free, Dairy-Free (with non-dairy milk)

Ingredients

Here’s what you’ll need to bring these wonderful gluten-free delights to life:

• 3/4 cup quinoa flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 dash salt
• 1/2 cup prune juice or 1/2 cup non-dairy milk substitute (such as almond, soy, or oat milk)
• 1 tablespoon vegetable oil
• 1 tablespoon honey (optional, for a touch of sweetness)
• 1 small apple, grated (about 3/4 cup)
• 1 egg (optional)

Equipment Needed

You won’t need anything too fancy for these pancakes or waffles. A few standard kitchen tools will do the trick:

• Medium mixing bowl
• 2-cup non-metal measuring cup or small bowl
• Whisk
• Griddle or waffle iron
• Spatula

Instructions

Let’s get cooking! Follow these simple steps for perfect gluten-free pancakes or waffles every time.

1. Combine Dry Ingredients: In your medium mixing bowl, stir together the quinoa flour, baking powder, cinnamon, and salt. Ensure they are well incorporated for an even rise and flavor distribution.

2. Prepare Wet Ingredients: In your 2-cup non-metal measuring cup or small bowl, combine the prune juice (or non-dairy milk substitute), vegetable oil, and honey (if using).

3. Warm the Liquids (Optional but Recommended for Honey): If you’ve included honey, heat this liquid mixture briefly in the microwave for about 30 seconds. This step is crucial to soften the honey, making it easier to incorporate smoothly into the batter. If you’re omitting the honey, this step is not necessary.

4. Add Apple and Egg: Stir the grated apple and the egg (if using) into the warmed liquid mixture.

5. Combine Wet and Dry: Pour the liquid ingredients into the flour mixture. Mix well using a whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

6. Adjust Batter Consistency: If the batter seems too stiff, add a little more liquid, about 2 tablespoons at a time, until you reach your desired consistency. Note: If you omitted the egg, you will likely need about 2 tablespoons more liquid to achieve the right batter thickness.

7. Cook the Pancakes: Pour the batter by spoonfuls onto a medium-hot griddle, forming small 4-inch pancakes. Cook for 2-3 minutes per side, or until golden brown and cooked through.

8. Cook the Waffles: For waffles, increase the oil to 2 tablespoons. This adjustment helps create a crispier exterior. Pour the batter into a preheated waffle iron according to the manufacturer’s instructions. Waffles made with this recipe are known to turn out wonderfully, even if you omit the honey and egg.

Expert Tips & Tricks

• Grating the Apple: For the best texture and flavor integration, use the fine side of your grater. You want the apple to meld into the batter, not create large chunks.
• Doneness Test: Pancakes are ready to flip when you see small bubbles forming on the surface and the edges start to look set. For waffles, follow the indicator light or steam release of your waffle iron.
• Overmixing is the Enemy: Just like with traditional pancakes, overmixing quinoa batter can lead to tough, dense results. Mix until the ingredients are just combined.
• Waffle Iron Magic: The extra tablespoon of oil for waffles is a game-changer for achieving that desirable crispness. Ensure your waffle iron is well-preheated for optimal results.
• Honey Omission: If you choose to omit the honey, the natural sweetness from the apple will still shine through. For a touch of sweetness, you can always add a drizzle of maple syrup when serving.

Serving & Storage Suggestions

These fluffy quinoa pancakes and waffles are best served immediately, hot off the griddle or waffle iron. They pair beautifully with classic maple syrup, a dollop of unsweetened applesauce, or even a sprinkle of fresh berries.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently warm them in a toaster oven, on a baking sheet in a low oven (around 300°F or 150°C), or even briefly in a skillet over low heat. Freezing is also an option; wrap individual pancakes or waffles tightly in plastic wrap and then place them in a freezer-safe bag for up to 1-2 months. Reheat from frozen in a toaster or oven.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving (assuming 4 servings, 2-3 pancakes per serving, without optional honey or egg):

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	4.5 g	6%
Saturated Fat	0.5 g	3%
Cholesterol	0 mg	0%
Sodium	130 mg	6%
Total Carbohydrate	24 g	9%
Dietary Fiber	2 g	7%
Sugars	7 g	14%
Protein	3 g	6%

Note: Nutritional values are estimates and can vary based on specific ingredients and quantities used, especially if optional ingredients like honey and egg are included.

Variations & Substitutions

This recipe is wonderfully adaptable. Here are a few ideas to inspire your creativity:

• Amaranth Flour: As mentioned in the original source, amaranth flour can be a fantastic substitute for quinoa flour. It offers a similar earthy flavor profile and gluten-free properties. Ensure you use the same quantity.
• Fruit Swap: Instead of apple, try grated pear or even pureed banana for a different flavor and natural sweetness.
• Spice it Up: Add a pinch of nutmeg or cardamom along with the cinnamon for a more complex spice blend.
• Seed Power: For added texture and nutrients, consider stirring in a tablespoon of chia seeds or flax seeds (ground) into the dry ingredients.
• Vegan Version: To make this recipe entirely vegan, simply omit the egg. As noted in the instructions, you might need to add a touch more liquid to achieve the correct batter consistency.

FAQs

Q: Can I make the batter ahead of time?
A: Yes, the batter can be made a few hours in advance and stored in the refrigerator. You may need to stir in a little extra liquid before cooking if it thickens too much.

Q: My quinoa pancakes are a bit dry. What could I have done differently?
A: This can happen if the batter is too stiff. Ensure you’ve adjusted the liquid as per the instructions, especially if you omitted the egg. Don’t overcook them, as this can also lead to dryness.

Q: Can I use a different gluten-free flour blend?
A: While this recipe is specifically formulated for quinoa flour, you can experiment with other single gluten-free flours or a blend. However, the texture and flavor might vary significantly. Quinoa flour and amaranth flour are the most direct substitutes from the original recipe’s intent.

Q: Why is prune juice used in this recipe?
A: Prune juice adds natural sweetness and moisture, contributing to the tender texture of the pancakes. If you prefer a less sweet option or a neutral flavor, non-dairy milk is a great substitute.

Q: Are these good for meal prepping?
A: Absolutely! Cooked pancakes and waffles freeze beautifully and can be a lifesaver for quick breakfasts during the week. Just reheat them in a toaster or oven.

Final Thoughts

These quinoa pancakes and waffles are more than just a gluten-free breakfast; they are a testament to the delicious possibilities that arise when we explore alternative ingredients. They offer a delightful start to any day, proving that wholesome can also be incredibly satisfying. Whether you’re navigating dietary needs or simply seeking a new morning ritual, I encourage you to try this recipe. Serve them warm with your favorite toppings and savor the simple joy they bring to the table. Perhaps a cup of herbal tea or a freshly brewed coffee would be the perfect accompaniment. I’d love to hear how they turn out for you!