Cinnamon Peach Quinoa Pancakes
I love pancakes being diabetic I have to be careful, but Quinoa is high in protein and gluten free. Made entirely with quinoa flour, these pancakes are moist, delicate, and hearty – in other words, perfect for a leisurely fall morning. These gluten- and low glycemic pancakes are impossibly tender. They have a melt-in-your-mouth creaminess along with the sweetness of fresh peaches, and fragrant fresh-grated cinnamon.
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  1. 2 eggs
  2. 1 cup plain yogurt or greek yogurt
  3. 1 cup milk or your choice of non-dairy product.
  4. 1/3 cup honey (2/3 coconut sugar)
  5. 1 2/3 cups quinoa flour
  6. 3 tablespoons ground flax seed
  7. 1 1/2 teaspoons baking powder
  8. 1/4 teaspoon baking soda
  9. 3/4 teaspoon sea salt
  10. 1 teaspoon fresh ground cinnamon
  11. 1 teaspoon vanilla extract
  12. 2 tablespoons unsalted butter, melted and cooled, plus more for cooking
  13. 1 cup peaches, cut into paper thin slices and halved
  1. Preheat your griddle or skillet over medium heat.
  2. Melt the butter and set it aside to cool.
  3. In a small bowl, combine the eggs, yogurt, milk, and honey. In a large bowl, stir together the quinoa flour, flax, baking powder, baking soda, sea salt, and cinnamon.
  4. Fold the wet ingredients into the dry, and stir just until combined.
  5. Fold in the vanilla and melted butter, stirring just until combined.
  6. Finally, fold in the peaches, turning the batter until they are well-dispersed.
  7. Add a tablespoon of butter to the preheated skillet.
  8. Pour about 1/3 cup batter for each pancake.
  9. After 2 -3 minutes the pancake should have tiny bubbles throughout, flip it and cook for another 2 – 3 minutes, until the pancake is golden brown and cooked through.
  10. Remove to a large platter in a warm over while you cook all of the pancakes.
  11. Serve with sliced peaches and a drizzle of maple syrup.
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