Description
A recipe for light and fluffy pancakes made with quinoa flour and dried cranberries, suitable for a vegan diet.
Ingredients
Scale
- 1 cup quinoa flour
- 1/2 cup rolled oats, ground into flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- Oil for cooking
Instructions
- Mix the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle.
- In a large bowl, whisk together the quinoa flour, oat flour, sugar, baking powder, baking soda, and salt.
- Add the vanilla extract to the curdled milk mixture and stir.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the dried cranberries.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter per pancake onto the hot surface.
- Cook for 3-4 minutes per side, until golden brown and cooked through.
- Serve immediately.
Notes
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- You can substitute dried cranberries with fresh berries if desired.
- Use a medium-low heat setting to prevent the outside from burning before the inside cooks.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8
- Sodium: 180
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
- Cholesterol: 0
Keywords: fluffy, vegan, quinoa pancakes, cranberry, breakfast, dairy-free, egg-free