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Quinoa Pancakes

Good Morning!

This morning I was craving something bread related. Over the last several days since giving up gluten, I haven’t really had any cravings (more on that in a second). But, this morning, while reading food blogs, I couldn’t resist making some pancakes. This is what you do on a Thursday morning when you have no job! Hey, I’m not complaining. In a couple of weeks. I will be getting up early to do baking shifts at 6am!

Back to the food. I have a quick pancake recipe that I use when I don’t want to get elaborate. It has 4 ingredients, takes about 10 seconds to whip up, and you are sitting down to vegan pancakes in no time. Here is how it all went down..

Quinoa Pancakes for 1

1/3 c. Quinoa Flour (if you don’t want gluten-free, I have used Whole wheat pastry flour and all-purpose as well!)

1/3 c.+1 TBSP Non-dairy milk (I used Trader Joe’s whole grain milk)

3/4 t. Baking Powder

1/2 t. Vanilla Extract

Pinch of salt, optional

Place non-stick pan over medium heat. Meanwhile, mix together flour, baking powder, and salt. Add milk and vanilla extract. Whisk together. The batter will be viscous, but if it’s too thick add a little extra milk. Pour batter into pan. This batter doesn’t bubble like most pancake batters, so flip when the pancake takes on a darker yellow color and more solid texture. Flip and cook an additional 30 seconds┬áto 1 minute. Remove and repeat steps until batter is gone. Top with fresh fruit, maple syrup, vegan whipped cream, or pumpkin butter. Enjoy!

The Verdict

These pancakes aren’t perfect, they turned out a bit dry, but were super airy and light. It is a work in progress, but next time I would probably lessen the baking powder, maybe add some vegan yogurt in lieu of some liquid and possibly add a pinch of xantham gum (though I don’t know if it would have an effect, must experiment). Notice I did not add sweetener. I seldom add sweetener to my pancakes because my toppings usually take care of that, but if you desire, adding a bit of cane sugar or agave would moisten up the end result. As you can see, it is a work in progress! I will be back with a better recipe for these puppies soon!

And now, an update on my gluten-free progress…

I have noticed a huge difference in my cravings for baked goods. Surprisingly, I haven’t really had any. It has sucked a bit to figure out what I can and can’t eat. Being gluten-free and vegan has its drawbacks initially, but I have had a lot of fun finding recipes that work for me. The other drawback is living with people who are neither gluten-free nor vegan and being the main cook in the house! I have been quite intimidated in coming up with recipes that will not only satisfy the omnivorous tastes, but also the desire for bread, pasta, and baked goodies! I have made, but failed to properly picture, split pea soup with gluten-free cornbread, black bean and sweet potato tacos, grilled vegetable no-quesodillas, and salads with homemade “honey” mustard dressing.

I love a cooking challenge, so be assured you will be seeing some more creative recipes that suit many different tastes, all the while being healthy, vegan, and gluten-free! I am excited to see what comes out of my kitchen, I hope you are too!

A bit on the photography…My camera has decided to hate me, so I will have to figure something out right quick in order to get some pictures up! Sorry for the lack of professional looking shots!

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