QUINOA FLOUR CHOCOLATE CHIP PANCAKES

Light, fluffy pancakes with a subtle nutty depth from toasted quinoa flour, studded with melty chocolate chips—balanced, wholesome, and perfect for a feel-good stack.

Servings: ~ 8 pancakes

Prep Time: 10 minutes (plus 1 hour toasting time)

Cook Time: 20 minutes

Total Time: 30 minutes (plus toasting time

Nutrition per pancake

227 Calories

6g Protein

30g Carbs

9g Fat

Ingredients

Dry Ingredients

1 3/4 cups quinoa flour, toasted

1/2 tsp baking soda

1 1/2 tsp baking powder

Wet Ingredients

1 1/4 cups milk of choice

2 eggs

2 tbsp maple syrup

1 tbsp apple cider vinegar

1 tbsp avocado oil

Other

Cooking spray

1/4 cup chocolate chips

Preparation

1. Toast the flour - Preheat oven to 300°F. Spread quinoa flour evenly on a baking sheet and toast for about 1 hour, stirring every 20 minutes, until lightly golden and fragrant. Allow to cool before using.

2. Prepare dry bowl - In a large bowl, whisk together the toasted quinoa flour, baking soda, and baking powder.

3. Prepare wet bowl - In a separate medium bowl, whisk together the milk, eggs, maple syrup, apple cider vinegar, and avocado oil. Let the mixture sit for a few minutes.

4. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Fold in the chocolate chips until evenly distributed.

5. Cook the pancakes - Heat a large pan over medium heat and lightly coat with cooking spray. Once hot, scoop out 1/3 cup of batter per pancake. Cook until bubbles form on the surface, about 3–4 minutes. Flip and cook for an additional 2 minutes, or until golden and cooked through.

6. Serve warm with toppings of choice.

Please Note:

- STORAGE - Pancakes can be frozen and reheated in a toaster for convenience.