Making gluten free quinoa crepes might seem like a daunting task, but I promise you, it’s not! And this quinoa crepe recipe is the perfect example of just how easy and they can be. Plus, because they are completely gluten and dairy-free - you don’t have to miss out just because you’re on a Candida Diet.
In fact, not only are these crêpes gluten free, but they’re also made without any flour whatsoever – that’s right, no quinoa flour is needed! And since they’re made with quinoa, this also makes them high in protein. But the best part about these crêpes is that they can be used for both sweet and savoury recipes.
So, if you've been craving a sugar free, gluten free and dairy free pancake for your candida diet-friendly breakfast, this quinoa crepes recipe has you covered!
- Dried quinoa
- Apple cider vinegar
- Organic eggs
- Organic cold pressed coconut oil
- Plant milk - I used oat milk, but you could use soya, coconut or almond milk
- Pure vanilla powder - for a sweet flavour dimension
- Granulated xylitol
The secret ingredient in this recipe is quinoa. We use the whole uncooked seed to form a batter which will then be fried up to create a deliciously light and fluffy crepe that can be stacked, folded or rolled!
Step 1 Soak the Quinoa
The most important step in this recipe is to soak your quinoa for at least 2 hours. You could even leave the quinoa to soak overnight, so that it is ready to blend up and enjoy in your breakfast or brunch the next day.
Simply add your dried quinoa to a bowl, top up with double the amount of water, and then leave to soak in the refrigerator.
Why You Should Soak Your Quinoa
There are three reasons why we must soak the quinoa in advance:
- Soaking the quinoa will slightly soften the dried seeds, making it easier to blend, therefore creating a smoother texture. If you skip the soak, your batter may end up on the grainy side.
- The second reason is that by soaking the quinoa, you are breaking down the saponin-containing coating which causes a bitter flavour often associated with quinoa. Rinsing quinoa thoroughly helps to remove the bitterness, but soaking beforehand is even more effective. The result is a much milder, more neutral flavour to the crêpe.
- Finally, by soaking the quinoa in advance, you are also enhancing the nutritional profile of the quinoa. Soaking the quinoa helps to lower the naturally occurring levels of phytic acid. Additionally, soaked quinoa is easier to digest which makes the nutrients in the quinoa more easily absorbed.
Step 2 Rinse and Drain the Quinoa
Once you have soaked your quinoa, be sure to thoroughly rinse and then drain it through a fine mesh sieve. Now you are ready to make the batter!
Step 3 Blend the Ingredients Together
To make the batter, it’s as simple as blending all the ingredients in a high speed blender. Allow the mixture to blend for at least one minute to ensure that the quinoa has a smooth consistency.
I like to use my Nutribullet for convenience as I can make the batter in advance and then store the cup in in the fridge for when I’m ready to fry.
In this recipe I use vanilla powder for added flavour and sweetness without the sugar. You can buy vanilla powder, but I like to make my own zero waste Pure Vanilla Powder.
Step 4 Cooking Your Gluten Free Quinoa Crêpes
Heat your frying pan over medium heat and add a small amount of coconut oil until melted. Quickly pour in some of the crepe batter and then angle your frying pan so that the batter runs to the edges of the pan to form a thin layer. The amount of batter you need will depend on the size of your frying pan. You need to pour quickly as you want to spread the mixture around the pan before it has had a chance to cook.
You will know when your crêpe is ready to flip once you see small bubbles appear on the surface, and the batter looks as though it has dried. The next step is all about the confidence! Loosen the edges of the crêpe and give it your best flip! And remember, the first crêpe is always a flop – they get better from there!
💕 Why You'll Love This Recipe
Quinoa is a fantastic addition to any diet, particularly on the candida diet, as it is a low carbohydrate grain alternative. Quinoa also has several health benefits – it is high in fibre and is a good source of iron and calcium.
But what quinoa is probably most celebrated for, is that it is a protein source with a high quality and balanced composition of essential amino acids (superior to wheat, barley, and soybean).
Quinoa contains 8 out of the 9 essential dietary amino acids required by humans. Amino acids are essential for our digestion, immunity and for building and repairing muscle and tissue. This definitely makes it a food worth stocking up on!
Another reason to love this recipe is the fact the texture is practically identical to that of a regular crêpe made with wheat flour and milk. The flavour is also very mild with a very subtle nutty quinoa edge.
And lastly, these crêpes are great for making leftovers! Simply store any leftover crêpes in the fridge for up to two days.
If you are vegan, feel free to swap the egg in this recipe for a flax egg made from 1 tablespoon ground flaxseed + 2.5 tablespoons water.
🍽 Serving Suggestions
- For a classic approach, sprinkle your freshly cooked, still warm crêpe with a little xylitol and a squeeze of fresh lemon juice for a crunchy, tangy dessert.
- Serve with some yogurt and fresh berries – why not try my super easy and quick dairy-free lemon and blueberry yogurt recipe.
- In the mood for brunch? Serve with some sautéed spinach and a runny fried egg.
More Candida Diet Breakfast Ideas
Gluten & Dairy Free Quinoa Crêpes - No Flour Needed!
- 100 g dried quinoa
- ½ tablespoon apple cider vinegar
- 2 organic eggs
- 1 tablespoon organic cold pressed extra virgin coconut oil plus extra for frying
- 100 ml plant milk I used oat milk
- Optional extras:
- ½ teaspoon pure vanilla powder
- 1 teaspoon of xylitol or 4-6 drops liquid stevia
- Pinch of salt
- Soak the quinoa in double the amount of water for at least 2 hours, or preferably overnight in the refrigerator.
- Once soaked, thoroughly rinse and drain the quinoa through a fine mesh sieve.
- Add the soaked, drained quinoa along with the rest of the ingredients and blend until the batter is completely smooth.
- Heat a little coconut oil in a frying pan over a medium heat and quickly pour in enough batter to fill the centre of the frying pan. Next, angle the frying pan to pour the batter to the outer edges of the pan.
- Leave the crêpe to cook for a couple of minutes. It is ready to flip once bubbles start to form on the surface, and the batter has dried.
- Flip the crêpe and cook for a further minute or two.
- Serve immediately. Enjoy these crêpes with sweet or savoury toppings.
This recipe makes approximately 8 x 20cm diameter crêpes.