I’m not sure about you guys but I thought finding delicious, healthy bread alternatives was one of the hardest parts of going gluten free. After a lot of searching I’ve now found some fantastic bread brands but I’ve never found any good homemade alternatives, which is such a shame as wraps/pancakes/muffins make for such an awesomely easy lunch or snack. So I’ve been playing with different recipes for a while trying to find a homemade alternative and I think these spinach and quinoa pancakes are the answer! The recipe seriously could not be easier, it literally takes ten minutes and the pancakes last about a week in an air tight container, which is awesome too. They don’t have an overpowering flavour, just a subtly savoury essence that complements whatever you add to them, and you really can’t taste the spinach at all – it’s just there for extra colourful goodness. That’s one of the other incredible things about these, not only are they unbelievably simple, inexpensive and totally delicious, they’re also much really good for you – much better than the vast majority of ready-made gluten free products which are filled with the most bizarre chemicals and additives! These wraps are made simply from quinoa, brown rice, spinach, water and a little olive oil – you can’t get more natural and health-giving than that – tons of fibre, protein, minerals & vitamins!
I love mine piled high with mashed avocado, chopped jalapeño, hummus, red pepper, cherry tomatoes, sweetcorn, lime and a little pink himalayan salt. It’s just divine! Although, I have to admit that they also taste amazing with almond butter and sliced banana – seriously worth a try! Either way there is just so much goodness and so much flavour that you can’t help but love these!
Makes three pancakes:
– 1 cup of spinach
– 3/4 of a cup of quinoa flour
– 1/4 of a cup of buckwheat or brown rice flour
– 3/4 of a cup of water
– 2 tablespoons of olive oil
– 1 tablespoon of apple cider vinegar
– 1 teaspoon of dried herbs (I used rosemary, but oregano/basil/herbs de provence etc are all great)
For the toppings
– Red pepper
– Cherry tomatoes
Start by mixing the quinoa & buckwheat flours together in a bowl with the herbs and salt, then add the apple cider vinegar, olive oil & water and mix.
Place the spinach into a food processor and blend for a minute until it breaks down, then add the rest of the mixture to the processor and blend for another minute or two until a totally smooth, green mix forms. Scrape all the batter out of the processor back into a mixing bowl, as this will make scooping the batter into the frying pan much easier!
Next, coat the bottom of a frying pan in olive oil and begin to heat. Once the pan is hot, which should take about two minutes, add a third of the batter to it. Use a spoon to mould the mix into a thin circular shape – the thinner the better. After about a minute the bottom will be solid, at which point flip the pancake over and allow the other side to cook for between 30 seconds to a minute, depending on the thickness. Remove the pancake and place on a plate, add a little more olive oil to the pan – make sure you swirl the pan around so that all the base is covered. Then go again with the next one!
Pile your pancake high with all kind of yumminess and enjoy!