Gluten-Free Banana Quinoa Pancakes – a delicious recipe with Flour, Baking Powder, Salt, Sugar, Cinnamon, Quinoa. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1.
2
In a large bowl, combine the gluten-free flour, baking powder, salt, sugar, cinnamon, and cooked (cooled) quinoa.
3
Mix well.
4
2.
5
Whisk the egg with the baby food and add to the other ingredients.
6
Mix well.
7
(Yes, I have many jars of baby food here, but thats not why I used it.
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I wanted to add something sweet that would also make the pancake fluffy and moist.
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Baby food!
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Ok, now add it.)
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3.
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Heat a nonstick griddle or frying pan over medium high heat (no oil or butter).
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Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
14
Brown on both sides and serve hot with gluten-free syrup.
15
Top with bananas if desired.
222
kcal
Calories
3
g
Fat
44
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Gluten Free Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, 2 Tablespoons Raw Sugar, and more.
Yes, Gluten-Free Banana Quinoa Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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