Tuesday, December 17, 2019
These healthy zucchini pancakes are made with a blend of whole grain, gluten-free flours, and are free from dairy and eggs. They're healthy and delicious! These fluffy Healthy Zucchini Quinoa Pancakes are the best gluten-free and vegan pancakes you'll ever taste! They're healthy, made with quinoa flour, almond flour and don't use any eggs! Just top with some fresh fruit and maple syrup.
Course :Breakfast, Dessert
Cuisine : American
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings :10 pancakes
Calories : 145 kcal
Ingredients
- 2 flax eggs
- 1 cup quinoa flour I like to toast mine
- ½ cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder or extract
- ½ teaspoon sea salt
- 1¼ cup non-dairy milk
- 3 tablespoons melted coconut oil or other light flavored oil
- 1 tablespoon maple syrup
- 1 cup shredded zucchini pressed
Instructions
- Preheat a griddle over medium heat.
- Whisk together the flax and water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder and salt.
- Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms.
- Grate the zucchini on a box grater and the place the shredded zucchini in a clean dish towel. Squeeze it into a ball and press all the moisture from the zucchini. Fold it into the batter.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with vegan yogurt, chocolate chips, fresh berries and pure maple syrup.
Read more @simplyquinoa.com
