Quinoa Pancakes

I’m a big breakfast person. Well, I am now that I am a stay at home mom. I usually have two eggs, toast, fruit, juice and coffee. I’ll probably switch to egg whites (or at least 1 of each) when I’m done nursing and have to watch my calories more closely. Sometimes I’ll have oatmeal with ground flax, dried cranberries, fresh or frozen blueberries and toasted walnuts. So yummy. Lately I’ve been on an egg kick though. It is important for me to eat a big breakfast because sometimes I don’t get a chance to eat lunch until about 3pm. So when I came across this recipe, I tore it out because I knew it would be a good way to add protein to my breakfast. Also, it came with freezing instructions, helpful for hubby to grab as he is running out the door in the morning. My mom came to visit and made a version of these, and they were really good! I stuck a little closer to the recipe than she did.


Quinoa Pancakes
adapted from Everyday Food magazine

1 cup cooked quinoa or brown rice (I used quinoa)
3/4 cup all-purpose flour
2 tsp baking powder
1 large egg, plus 1 large egg white (I used the pourable variety of egg whites)
1/2 tsp course salt
1 Tbsp  unsalted butter, melted, plus more for skillet
1/4 cup low fat milk (I used skim)
2 Tbsp pure maple syrup (I think my mom used white sugar but I gotta say the maple syrup is really tasty in this recipe)
2 Tbsp ground flax seed (optional, this wasn’t in the original recipe–I added it)

1) In medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2) Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high (I did medium). Drop by heaping tablespoonfuls (I used a 1/4 cup measuring cup) into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (I skipped the wiping and skipped adding more butter–I was using a nonstick skillet. I’m sure the butter would have made it taste better, but it wasn’t necessary with the type of pan I was using). Serve with maple syrup and fresh fruit or preserves if desired. Makes about 12. (I doubled the entire recipe because I wanted to freeze some).

Freezing directions: Freeze cakes between sheets of waxed paper in sip-top bags, up to 1 month. Reheat in toaster.

Verdict: These are really, really good. They are different from your typical pancake because there is a little bit of a crunch from the quinoa. The pure maple syrup gives the pancakes a really nice flavor. I wasn’t sure how reheating them in the toaster would go, I was thinking that maybe the microwave would be better. However, I heated three of these in my toaster oven this morning, and wow! It was like they were fresh off the skillet because they were crispy on the outside and soft on the inside. Delicious.
Husband’s take: He used the toaster oven for these and he really liked them. However, he just told me “I prefer IHOP with chocolate chips and strawberries and whipped cream.” That’s my healthy hubby! No really, he is a bit of a health nut. When he wants to be. Aren’t we all?
Changes I would make: Next time I make these I’m going to try them with whole wheat flour, or maybe half whole wheat and half all purpose.
Difficulty: Easy. Just make sure you remember to make the quinoa in advance.

Click here for printable recipe.

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. Pingback: Lemon Poppy Seed Cottage Cheese Pancakes - Rachel Cooks

  2. Pingback: Quinoa Power Pancakes - Rachel Cooks

  3. Pingback: Pizza Quinoa Stuffed Peppers - Rachel Cooks

  4. Pingback: This Month, Rachel From “Rachel Cooks” Is Cooking Apple Spice Quinoa Pancakes! « Michigan Apple Committee Official Blog

  5. What is the food value of this recipe (carbs/protein/calories etc.)? Also would like to add that I use vanilla soy milk and almond flour. Delicious.

    • I don’t calculate nutritional values of my recipes because it varies so much on brands used, etc. There are lots of great online calculators though! Glad you liked them!

  6. I have made pancakes with rice before but never thought of using Quinoa – such a healthy and tasty idea. Thank you for the inspiration!

  7. Quinoa is so versatile. Stop being a coward to experiment. I mixed it with roasted eggplant, sunflower seeds, cheese and an egg to make a pizza crust. This was in response to my wive’s incredible cauliflower pizza crust. Mine was every it of remarkable. I came up with my own quinoa waffle recipe so I’m sure this one is really good as well. Unless you are doing traditional baking, there are fewer rules in the kitchen than you think.

    • Hi Bill,
      Please feel free to browse my site before you call me a coward. I have used quinoa in countless ways and many recipes. You can easily search for “quinoa” and see that. Thanks for visiting my site. Happy cooking.

      • Rachel, I was speaking to the masses not you on the fear of failure. I’ve always cooked on the edge and its muchore fun. Very fact that you gave this blog shows you are an “Edger” as we’ll. Sorry for any hurt feelings I may have caused you. Bill . P.S. Sushi with quinoa is amazing too, but I’m surf you’ve tried that.

        • Thanks for clarifying, Bill. Sushi with quinoa is genius! But…I don’t like sushi. PS: I recently posted an updated version of these pancakes, called Quinoa Power Pancakes if you want a slightly healthier version. :)

          • Maybe you could give sushi another try. I pasted fresh horseradish on the Nori. Then I layered arugula leaves and spread cooked quinoa, added an asparagus spear, avocado slice and finally some seated slalbacore. Only fresher fish would have made it better. Have a great day, Bill

  8. Might definitely have to make these! They look wonderful and are so nutritious!

  9. Wow, these look great! And I love the idea of freezing the quinoa in advance!!! I’m totally trying both! Do you think it’s possible to avoid the egg entirely by using extra flax?

    • Perhaps! I’ve never tried baking with the water/flax mixture, but it is worth giving it a shot! Let me know what happens if you do try it, I’d be interested to know.
      PS: I almost always have quinoa in the freezer, it is a huge time saver.

  10. these turned out great. i doubled the recipe but it only made about 14 pancakes. thanks

  11. Pingback: {Healthy New Year} Savory Asian Quinoa Pancakes with Parsley-Cilantro Vinaigrette | Not Rachael Ray

  12. Pingback: Southwestern Quinoa Stuffed Peppers and Southwestern Quinoa Casserole | Not Rachael Ray

  13. Pingback: Quinoa Waffles and the Secret Recipe Club « Betchacanteatjustone's Blog

  14. These are really good. Like Rachel said, I didn't stick to the recipe exactly…I added quite a bit more milk, I used canola oil instead of melted butter, I used 2 whole eggs, and white sugar. Pretty much my standard pancake recipe, except for the quinoa. Mom

  15. These quinoa pancakes are making me hungry! I love eating quinoa and I must try this quinoa pancake recipe of yours. I'm sure my family will love it. Thank you very much for sharing such a yummy and healthy recipe! :)

  16. Yum, these pancakes look great. I eat a big breakfast too! It hold me through work, so I dono't have to eat any of the greasy fried food they serve. :)

  17. Can't wait to try these Rachel! And thanks for the tip on freezing some too :)

  18. thanks for the post on my blog. By the way, I LOVE your background! Wow.

    Quinoa pancakes? Hmmm, I've been trying to find ways of eating quinoa. Very creative!

Leave a Reply

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