Savoury Spinach and Quinoa Pancakes

Savoury Spinach and Quinoa Pancakes

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!

Savoury Spinach and Quinoa Pancakes

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)

- salt

For the toppings

-  Avocado

- Hummus

- Red pepper

- Cherry tomatoes

- Sweetcorn

- Coriander/cilantro

- Lime

- salt

Savoury Spinach and Quinoa Pancakes

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!

  1. Rebecca

    They sound great! Will be trying them out. Just a quick question. I don’t have any quinoa flour at the min so could I use all brown rice flour for now, do you recon it could work? Thank you! X

    Reply
    1. Ella Woodward

      I have to be honest and admit I’m not one hundred percent sure, although I don’t see why it wouldn’t work as the consistency of both flours is very similar – I’d love to know how they turn out if you try! :)

      Reply
  2. ROKderm

    These look amazing! I’ve been looking for good alternatives to the wheat wraps as well, but the closest I’ve come is the potato-wraps you get in Norway, which are made by potato flour and spelt flour, which is healthier I guess than normal, but still not gluten-free. Will definitely give these a try!

    Reply
    1. Ella Woodward

      I buy my quinoa flour from online health shops, it’s so awesome and I use it in everything! I’m sure if you just goggle it you’ll find a supplier near you, if you’re in the UK goodnessdirect.com is great!

      Reply
  3. Emily Hawkes

    Wow, I had been thinking just the same thing about gluten free wraps. These look just the tocket! I have a similar question to the one above, do you think chickpea flour would work in place of quinoa?

    Reply
  4. afracooking

    I cannot wait to try this recipe. I love wrapps and am always looking for healthy new alternatives. (by the way, I have a gluten free wrap recipe made from mung beans, you might want to check out)

    Reply
  5. Pingback: Happy Earth Day! | How are you celebrating our planet? | The Wellness Wonderland

  6. Kaki

    This was so yummy! I diced up some mango and added that to it, it was amazing. If you haven’t tried that you should :)

    Reply
  7. Kristina Citi

    Just made this using cooked brown rice and cooked quinoa because I was too cheap to buy the flours….did some math to substitute out some of the water….and presto….it turned into this little potato pancake type thing which was not really the wrap I was looking for, but was still quite delicious. Not enough gluten-type proteins to hold it together I suppose. Anyway, I saved the rest of the batter (that was spared from my licking spoonfuls) for a spread on grilled vegetable sandwiches later tonight. Might also turn into a pesto dish. Anyway, it is so delicious–thank you for sharing!

    Reply
  8. Sanja

    Hello, Ella. Thank you for sharing your story and the wonderful recipes with us. Btw, I was wondering if kale or some other greens would be a good substitute for spinach, which I dislike. Thanks.

    Sanja

    Reply
    1. ellawoodward Post author

      Hi Sanja! Yes kale would work perfectly instead of spinach, just make sure to tear off the really tough part of the stalks as they might not blend as well! :)

      Reply
  9. Sanja

    Hi. Ella. Thank you for your reply. How high is the temperature supposed to be so the wraps would not stick to the pan? I know it depends on the stove and the pan one uses, but I was wondering what’s the T you use. Thanks

    Reply
    1. ellawoodward Post author

      I’m honestly not sure, I don’t measure the temperature of the frying pan – I wouldn’t even know how to! It’s pretty hot though – sorry I can’t be more specific!

      Reply
  10. H

    Hi!

    Just made this! It was delicious :’) so happy I found this recipe!
    I didn’t have flour…. so i made my own out of some quinoa and brown rice i had.
    I added rosemary and bail for seasoning.

    Thank you so much!

    Reply
    1. ellawoodward Post author

      That’s awesome, I’m so glad that you loved these! I bet the rosemary and basil were so delicious, great idea!

      Reply
  11. Anna

    I just made these and they are great! Thank you. I made my own quinoa flour: rince the quinoa, put it on a tray in the oven for 10 minutes 350f, grind and that’s it.

    Reply
    1. ellawoodward Post author

      So glad that you loved these! I can’t believe I never knew quinoa flour was that simple, that you for sharing your trick! Can’t wait to try making it :)

      Reply
  12. Sanne

    Hi Ella,
    Made these today for lunch and they were very nice! But not as crispy as ‘normal’ wraps can be. Have you any suggestiond how to make them a bit more crisp? But you’re right it’s a really easy and healthy recipe, thanks for sharing!

    Reply
    1. ellawoodward Post author

      The thinner you get them the crispier they’ll be! I’m going to go back over this recipe soon and see if I can find an easy way to make them thinner too so I’ll get back to you :)

      Reply
  13. Linda

    Hi Ella where do you buy the couragette spiralizsr and which model is the best

    Going to try it when I buy the kit

    Linda

    Reply
    1. ellawoodward Post author

      Hi Linda, if you have a look in the food philosophy section there’a link to the spiraliser I use – it’s amazing!

      Reply
  14. Anndrea

    Hi Ella! Just found your website last night and just made these amazing Pancakes for dinner tonight!!! So unbelievably tasty! My husband and I are both cutting gluten out of our diet and this was a great kick starred recipe!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>