Gluten Free Pancakes and Waffles
Gluten free pancakes and waffles made with quinoa, chia seeds and corn starch, prepared entirely in the Thermomix TM7. The grain is ground to a fine flour, the batter blended silky smooth, and the butter melted evenly, giving light, golden results every time. Ideal for a coeliac-friendly breakfast or brunch, sweet or savoury, with minimal washing up.
About this recipe
Gluten free pancakes and waffles Thermomix TM7 recipes bring bakery-quality breakfasts back within reach for anyone avoiding wheat. Instead of buying expensive pre-mixed flours, you simply grind whole quinoa and chia seeds in the mixing bowl until they turn into a fine, fresh powder, then add corn starch, arrowroot, psyllium husk, milk, eggs and melted butter straight onto the built-in scale. Because this all-in-one kitchen machine blends the batter until completely lump-free, the pancakes cook evenly and the waffles develop those desirable crisp golden edges with a fluffy centre. Psyllium husk does the binding work that gluten normally would, so nothing falls apart on the flip. Whether you are planning a relaxed weekend brunch, a quick weekday breakfast or a festive dessert stack with fruit and cream, this recipe adapts easily to both sweet and savoury toppings, making it a reliable staple for gluten-free households.
Preparation tips
- Let the batter rest briefly after mixing so the psyllium husk and chia seeds can absorb moisture and thicken naturally. This prevents fragile pancakes that tear when flipped and gives waffles a sturdier, crisper structure.
- For waffles, make sure the butter has cooled slightly before blending it with the eggs and milk, otherwise you risk partially cooking the eggs. A lukewarm mixture keeps the batter smooth and pourable.
- Leftover pancakes freeze beautifully: stack them with baking paper between each one. Reheat them straight from frozen in a toaster for a quick gluten-free breakfast on busy school mornings.
Recipe variations
- Dairy-free version: replace the whole milk with a plant-based alternative such as oat or almond drink and swap the unsalted butter for coconut oil. The quinoa-chia base stays naturally gluten-free and the texture remains tender.
- Festive brunch variation: add a pinch of cinnamon and grated orange zest to the batter, then serve the waffles with stewed apples, Greek yogurt and a drizzle of honey for a seasonal Christmas-morning treat.
Thermomix TM7 Benefits
- Fresh milling - The TM7 grinds whole quinoa and chia seeds into fine flour in seconds, far fresher than store-bought gluten-free blends. [Grinding]
- Precise dosing - The Thermomix weighs the corn starch, arrowroot and psyllium husk directly into the bowl, gram by gram. [Weighing]
- Silky batter - High-speed mixing on the Thermomix blends eggs, milk and melted butter into a lump-free pancake batter. [Mixing]
- Gentle melting - The TM7 melts the unsalted butter evenly without spluttering, so it blends seamlessly into the waffle mixture. [Heating]
- Airy texture - The Thermomix whips the eggs light and fluffy, giving the pancakes extra rise without any gluten. [Whipping]
Ingredients
- white quinoa
- chia seeds
- corn starch
- arrowroot
- unsalted butter
- whole milk
- large eggs
- sugar
- baking powder
- psyllium husk