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Gluten and dairy-free quinoa and coconut pancakes
Gluten and dairy-free quinoa and coconut pancakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Gluten and dairy-free golden pancakes - fluffy and irresistible for everyone!
Ingredients:
  • 250.00 ml quinoa flour
  • 70.00 gm coconut flour
  • 53.75 gm caster sugar
  • 1.25 gm bicarbonate of soda
  • 2.00 gm gluten-free baking powder
  • 500.00 ml almond milk
  • 1 tsp vanilla bean paste
  • 125.00 ml fresh raspberries or frozen raspberries, plus extra to serve
  • 16.80 gm coconut oil, melted
  • 250.00 ml dairy-free coconut yoghurt
  • 168.75 gm pure maple syrup
Instructions:
  • In a medium bowl, mix together the flours, sugar, bicarbonate of soda, and baking powder to create a well in the center.
  • Combine milk, eggs, and vanilla in a jug, whisk until smooth. Pour into flour mixture and stir to combine. Gently fold in raspberries.
  • Preheat a large non-stick frying pan over low heat and brush with melted coconut oil. Pour ¼ cup of batter into the pan, gently spreading if needed to make 3 pancakes. Cook for 2 minutes until bubbles form on top, then flip and cook for an additional 2 to 3 minutes until golden brown. Transfer to a plate, cover with foil to keep warm. Repeat with remaining batter, brushing the pan with oil between batches, to make a total of 12 pancakes.
  • Plate the fluffy pancakes, generously dollop with creamy yogurt, scatter with extra luscious raspberries, drizzle with a decadent stream of maple syrup, and elegantly serve.

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