Quinoa Greek Yogurt Pancakes
Made with quinoa flour and naturally sweetened, these pancakes are so light and fluffy you would never guess they're gluten-free! (dairy-free option)
Servings: 8 pancakes
Calories: 133kcal
Ingredients
- 1½ cup quinoa flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼-½ teaspoon salt depending on your preferences
- 6 ounces plain non-fat Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup milk I used unsweetened vanilla almond milk
- 1 whole pasture-raised egg
- 2 tablespoons maple syrup or 1 tablespoon honey
Instructions
- Combine dry ingredients (quinoa flour to salt) in a bowl and sift together.
- In a separate large bowl, whisk together the wet ingredients (yogurt to maple syrup) until smooth.
- Add the dry ingredients to the wet and gently mix until well combined. The batter should be thick but not dry. Allow it to sit for a few minutes while you warm your skillet.
- Lightly grease a non-stick skillet and warm over medium to low heat. Pour about 1/4 cup batter for each pancake and wait until you see bubbles start to form around the edges before flipping, roughly 2-3 minutes. Flip and cook for another 2 minutes on the opposite side. Serve warm with fruit/pure maple syrup and enjoy!
Notes
Nutrition Facts are for 1 pancake. They are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 168mg | Fiber: 2g | Sugar: 5g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg