Quinoa Pancakes Or Waffles Gluten Free Food

SIMPLY PERFECT QUINOA WAFFLES

Steps:

• Whisk flour, quinoa, baking powder, salt and sugar in a large mixing bowl. Set aside.
• Gather two mixing bowls. Separate eggs, placing yolks in one bowl, whites in the other.
• Add almond milk and oil to bowl contain yolks. Beat until smooth.
• Using a clean, dry hand mixer, beat egg whites into stiff peeks, about 30 seconds to 1 minute.
• Pour almond milk-egg mixture into dry ingredients and mix until just incorporated. Fold in egg whites.
• Set aside while waffle iron preheats. Here's the one I use - I love it!
• When ready, add about 1/2 cup of batter to the iron. Cook according to manufacturer's instructions or until crispy. Place cooked waffles on a cooling rack and keep warm in a 200 degree oven (avoid stacking as they'll get soggy).
• Serve with desired toppings and enjoy. Happy waffle eating!

QUINOA PANCAKES (GLUTEN FREE)

Steps:

• Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.
• Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.
• Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

GLUTEN-FREE SOURDOUGH PANCAKES

Steps:

• Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best.
• Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut.
• About 4 hours later, drain the water out of the jar. Rinse the quinoa thoroughly. The volume of the quinoa should have swelled to about 2 cups in size.
• Let the jar of quinoa sprout for another 12 to 24 hours. Quinoa is very quick to sprout -- you should see tails developing by the 12-hours mark, if not sooner.
• Rinse quinoa again and put in high-speed blender. Gradually add in about 1 cup of water as you begin blending. Add enough water to form a batter with a crepe-like (somewhat watery) consistency. Keep blending until the quinoa is completely pureed.
• Mix in the tapioca flour, sweet potato flour, and salt. This can be done in the blender or by hand. The batter should become much thicker and have a creamy off-white color.
• Pour the mixture into a large, wide-mouthed jar, leaving at least 4 inches empty at the top of the jar. Cover but do not tightly close the jar. Gauze / cheesecloth can be used to cover the opening.
• Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment.
• Check the mixture 24 hours later. It should have a yeasty smell and a sour taste. If it still seems mild, leave it to sit another 24 hours.
• When the mixture is ready, it should have begun bubbling a little bit -- this is active bacterial and yeast cultures creating a natural quinoa sourdough.
• The batter is now ready to use! Prepare as you would regular pancakes.

QUINOA PANCAKES

Steps:

• Grease a griddle or large skillet and preheat over medium heat.
• Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.
• Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)

Steps:

• Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
• Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
• Add grated apple and egg to liquid mixture.
• Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
• If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
• Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
• WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.