Quinoa & Pecan Pancakes

16 3-inch pancakes

Quinoa flour batter makes exceptionally tender and nutritious gluten-free pancakes, and cooking them on an ungreased nonstick surface ensures a fine surface texture.


  • 1/2 cup (1 3/4 ounces) quinoa flour
  • 1 tablespoon potato starch
  • 1/4 cup (1 ounce) chopped pecans or walnuts
  • 1 teaspoon white sugar
  • Pinch of fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (4 ounces) plain yogurt (regular, not thick Greek style)
  • 1 large egg
  • 1 tablespoon canola oil


  1. Combine the quinoa flour, potato starch, pecans, sugar, salt and baking soda in a bowl.
  2. In a separate bowl, mix the yogurt, egg and canola oil, and stir until smooth. Add to the dry ingredients and stir quickly until smooth. The batter will look thick and puffy.
  3. Heat a heavy nonstick griddle or skillet over medium-low heat, but do not grease it. Add the batter by scant tablespoon, spacing the pancakes 1 inch apart and flattening the batter slightly with the back of the spoon. Cook until golden on both sides, about 1 minute. Stack on a warmed plate. Repeat with remaining batter.

Cook’s Tip: Serve with thick Greek yogurt and berries, or add a pinch of cinnamon to the batter and accompany with chunky applesauce instead of fresh fruit.

Cooking time: 16 minutes.

Serving size: 8 pancakes.

Nutritional Analysis:
Calories: 90, Carbohydrates: 9 g, Protein: 3 g, Fat: 5 g, Cholesterol: 25 mg, Sodium: 135 mg, Fiber: 1 g

Recipe by Jacqueline Mallorca. The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook and Gluten-Free Italian. For more information, tips and recipes, go to GlutenFreeExpert.com.