Quinoa, apple and Grenoble pancakes

Quinoa, apple and Grenoble pancakes

Impossible to eat only one! These pancakes are soft and divinely tasty!


Quinoa, apple and Grenoble pancakes

Makes about 12 patties
Preparation 15 minutes
Cooking 13-15 minutes 


  • 1 cup of gluten-free quino or oatmeal
  • 3 / 4 cup of gluten-free flour
  • 1 / 2 cup of organic walnuts in coarse pieces
  • 1,5 tsp baking powder * see note
  • 1,5 tsp cinnamon 
  • pinch of salt
  • 2 tbsp of coconut oil
  • 1 mashed banana
  • 1 tsp natural vanilla extract
  • 0,5 cup pure maple syrup
  • 1 cubed apple 


  1. Preheat the oven to 325F.
  2. Place the oats or quinoa, flour, baking powder, cinnamon and salt in a large bowl.
  3. In another bowl, put the coconut oil, mashed banana and vanilla. Whisk until well blended. 
  4. Add the syrup to this mixture and stir.
  5. Stir the 1st mixture into the 2nd mixture and beat until well blended.
  6. Add the apples and walnuts.
  7. Using a tablespoon, place balls of the dough on a baking sheet lined with parchment paper.
  8. Place about 12 cookies per baking sheet.
  9. Leave a space between each cookie and flatten slightly with a spoon. 
  10. Bake, 13-15 minutes, until the top is a nice golden color.
  11. Bon appétit!


Keeps in an airtight container for 3 days, freezes for 1 month.


* Note: Make your own baking powder to avoid the chemical additives usually found in commercial baking powder. Here is a recipe to make it yourself!

Homemade baking powder

  • 65/1 cup (4 ml) tapioca starch or organic cornstarch 
  • 65/1 cup (4 ml) cream of tartar
  • 45 ml (3 tbsp.) Baking soda (soda)



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  • Caroline Bisaillon