Sunday, May 19, 2013

Gluten-Free Butternut Quinoa Pancakes

My mother is a culinary genius. As she navigates the new brave gluten-free world on her own, she stays clear off gluten-free isles and packaged foods with strange ingredients. Using only few familiar ingredient she came up with her own wholesome and healthy version of the old-time favorite. It is easy to make and simply delicious.


  • 2 whole eggs (preferably free range, organic)
  • 2 cups of spring or filtered water
  • 2 pinch of sea salt
  • 2 cups of quinoa flour
  • 2 cups of shredded butternut squash
  • 1 tsp of backing soda
  • 2 tsp of lemon juice
  • 1 TBSP olive oil

Heat stainless steel or wrought iron skillet or frying pan thoroughly (avoid non-stick pans if you can), but make sure not to overheat.

Beat eggs and water together. Add a pinch of salt and start adding flour mixing it in thoroughly, trying to get rid of clumps.

Dilute backing soda in lemon juice, add this bubbling mixture to the batter and mix well. If the batter feels too stiff, add a bit of water. Fold in shredded butternut squash, but do not overmix.

Spread olive oil over the pan with a kitchen brush (but a folded paper towel will do too) and pour about 1/4 to 1/3 cup of batter onto the oiled pan and let it sit until the upper side turns from raw liquid to a porous yet solid texture. Flip the pancake over and let it brown slightly on the other side.

Enjoy!

Ditch the syrup habit and switch over to sugar-free cinnamon apple sauce - this is the breakfast you won't feel guilty about!

A note on non-stick cookware: It is not longer a secret that Teflon cookware is dangerous to humans and deadly to house birds. My friend could not figure out why her finches kept dropping dead until she got rid of Teflon pans. If that's so deadly for birds, it's bad enough for us, humans. Do not get lulled into complacency by "inconclusive" results that EPA and ACS tout. Anything inconclusive is dangerous unless proven otherwise. Be skeptical and stay healthy!

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