Corn Quinoa Oat Buckwheat Pancakes

Corn Quinoa Oat Buckwheat Pancakes

Neither the corn meal nor the McCann's Irish Oatmeal displayed are represented by their manufacturer to be gluten-free. Please note that as of their updated book "The Ultimate Guide to Gluten-free Living" published in August, 2009 the Celiac Disease Center at Columbia University only recommends gluten-free oats as being safe on the gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill Gluten-free Oats, etc.

Corn Oats Quinoa Buckwheat Pancakes


The recipe shown below is an easy adaptation of "JP's Wheat Free Pancakes" on the back of the bag of quinoa package.

Preparation note: We made this recipe for our "pot luck" goup, and some of the members can't have soy, dairy, or eggs. We made a very good variation: Omit the egg and add 1/4 cup Motts applesauce plus 2 Tablespoons "lite" olive oil (no olive flavor). Use Rice Dream as a replacement for the milk.


Amount Measure Ingredient
1/4 Cup Quinoa flour
1/3 Cup McCann's instant oatmeal chopped in a mini blender or 1/4 cup of gluten-free oat flour. Neither will yield a smooth flour; however, that is OK
1/3 Cup Corn meal
1/4 Cup Your favorite gluten free flour
1/4 Cup Buckwheat flour
1/2 teaspoon Xanthan gum
1/2 teaspoon Baking soda
1 teaspoon Baking powder
2 Tablespoons Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
1   Egg, well beaten or 1/4 cup Eggbeaters
3 tablespoons Oil (I left it out. No use adding extra fat to the diet when it is not necessary. If you use Eggbeaters, add 1 Tablespoon of oil to compensate for the egg yolk.)
1-1/2 Cups Milk
1/2 teaspoon Vinegar (alternatively, you can use either buttermilk or a mixture of 1/4 cup of yogurt and 1-1/4 cups sweet milk and omit the vinegar.
1 teaspoon Vanilla (optional)

First mix the dry ingredients with a whisk and then pour in the wet ingredients. Mix with a spoon. Using a large serving spoon, spoon out batter to form 3" diameter pancakes on a lightly greased skillet or griddle. Flip the pancakes over when bubbly, but before bubbles burst. The corn meal settles out, so you will need to keep stirring and scoop from the bottom as you make the pancakes.

What inspired the changes: The principal change was the addition of the buckwheat flour. First of all, the pancake batter is pretty liquidy. The addition of additional flour - particularly buckwheat - improves the complexity and the gluten-free flour enables a fluffier pancake. Second, you have to like the sharp taste of quinoa which dominated the recipe before the addition of the buckwheat. The combination of the quinoa and buckwheat is very harmonious. However, the quinoa-only pancakes are prettier and have a nice yellow color. Adding the buckwheat darkens them a bit, but the flavor is much better.

Make all of the pancakes whether or not you plan to eat them in a sitting. The pancakes freeze and re-warm extremely well. Just pop your frozen pancakes into the toaster oven and heat at 350° F until warmed through. This is a nice low-fat breakfast.