Prepared this way, the pancakes contain no gluten, milk, or fat at all. Without suffering from any intolerance, I liked this principle for its digestibility, protein content, and satiety. The only constraint is soaking the quinoa for about eight hours.
Soaking the quinoa Rinse the quinoa in a strainer and return it to a large bowl. Cover it generously with water and let it soak overnight (or at least 8 hours). [Some recipes skip this step, but the grains dissolve better after soaking and begin to moisten.]
The batter for the crepes Drain the quinoa well and pour it into a large bowl or blender. Add 250 to 275 ml of warm water and blend. Add a little more water to further liquefy the batter. [If you let the batter rest (waiting for the moment to cook the crepes), it will thicken, so feel free to dilute it further with a bit of water.]
Cooking the pancakes Heat a skillet or a crepe pan about 25 centimeters in diameter, grease it, and make your pancakes on both sides as usual.
Topping of your choice You can garnish as you wish: fried or scrambled egg, ham, grated cheese, etc. A sweet topping is of course also possible: maple syrup, agave syrup, stevia, honey, jam, etc.
0 servings
6
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