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Gluten Free Quinoa Pancakes with Easy Berry Compote

stack of quinoa pancakes on a plate topped with berry compote and yogurt.
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Hearty but healthy quinoa pancakes are naturally gluten-free and perfect when topped with an easy berry compote. It's a delicious and nutritious weekend breakfast with no added sugar.

Ingredients

Scale
  • 1 cup rolled oats
  • 2 tbsp ground flax seed
  • 1 large egg
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 3/4 cup club soda or seltzer water
  • 1 cup cooked quinoa

For berry compote:

  • 2 cups fresh or frozen mixed berries

Instructions

  1. To make the berry compote, add berries to a saucepan and bring to a simmer. Simmer, covered, on low heat for 10 minutes, then uncover and simmer an additional 10 minutes, smashing the berries a little bit with a spoon.
  2. Heat pancake griddle or skillet to 325°F or medium-low heat.
  3. Blend oats in a blender or food processor until they are the consistency of flour.
  4. In a large bowl, mix the oats, flaxseed, baking powder, baking soda, cinnamon and salt.
  5. Add the egg, vanilla and soda. Whisk until blended.
  6. Stir in the quinoa and let the batter rest for about 5 minutes. The oats will soak up liquid as it sits. You may have to adjust the amount of liquid to suit your preferred consistency. 
  7. Spray a preheated skillet pan or griddle with cooking spray or lightly grease with coconut oil or butter.
  8. Pour about 1/3 cup of batter (more or less, depending on the size you want) onto the pan to form a circle. Let cook until you see bubbles forming in the batter's surface and the edges start to dry. Flip and cook on the other side until it is cooked through, about a minute.
  9. Repeat with remaining batter. 
  10. Serve pancakes with berry compote and any other toppings you like, such as yogurt, fresh berries, or maple syrup.

Notes

  • If you don't have oats, or prefer to use flour, you can use 3/4 cup whole wheat or all-purpose flour. Decrease the liquid by a couple of tablespoons.
  • Buttermilk or milk may be used in place of soda.
  • If you like the berry compote sweeter, you can add 2-3 tbsp of sugar with the frozen berries.
  • Store leftovers in separate airtight containers. Pancakes will keep in the refrigerator for 3 days, and compote will keep for 1 week. Pancakes and compote can both be frozen.

Keywords: gluten-free quinoa pancakes, quinoa pancakes with berry compote, healthy quinoa pancakes

Find it online: https://livelytable.com/quinoa-pancakes/