These apple spice quinoa pancakes are a healthy and delicious way to start your day. Full of protein and flavor, they will quickly become a favorite.
My love for apples is no secret. They’re a versatile ingredient, easily moving from sweet to savory without a blink of the eye. Great for snacking, great for cooking, and great for baking. And they scream “MICHIGAN” loud and clear. And I just so happen to have a soft spot for Michigan, since I was born, raised, and still live here.
I’m excited to be blogging over at Michigan Apples and teaming up with them for this fun recipe. These pancakes are quite possibly the perfect breakfast, you guys. They’re packed with quinoa (another one of my favorite ingredients) so they give you a good boost of protein.
Paired with the apples (a TON of apples), whole wheat flour, cinnamon and nutmeg, they’re a major win at breakfast time. They can even be made ahead and frozen so that you can quickly grab one out of the freezer and pop it into the toaster to reheat. Perfect for busy mornings (is there such thing as a morning that isn’t busy?).
About these apple quinoa pancakes
Every time I buy a package of quinoa, I make the entire thing and freeze the cooked quinoa in portioned zip-top bags. It saves the trouble of doing it more than once. If you do this, it will make this recipe that much easier. You’ll mix that cooked quinoa with whole wheat flour, tons of apples, and warm spices (cinnamon, nutmeg).
They’re great topped with warm apples (try this apple compote!), or applesauce, or of course, maple syrup. My kids love to put whipped cream on pancakes, too.
Apple Quinoa Pancakes
Ingredients
- 2 cups cooked and cooled quinoa
- 1 1/2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 3 large eggs
- 3 tablespoons canola oil, or melted butter
- 1 cup milk
- 4 tablespoons pure maple syrup
- 2 apples, diced small (roughly 2 cups)
- Apple compote, if desired
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; stir in quinoa.
- In another bowl or large measuring cup, whisk together eggs, oil, milk, and syrup. Add egg mixture to flour mixture and stir to combine. Fold in chopped apples.
- Heat nonstick skillet or griddle over medium heat. Pour batter by approximately 1/4 cup portions onto hot skillet. Cook for 4 minutes (or until bubbles form and stay), flip, and cook for 3-4 more minutes or until golden brown.
- Serve with cinnamon apple compote, butter, applesauce, cinnamon sugar, or maple syrup.
Notes
- Makes about 24 pancakes.
- I used a combination of apples: Honeycrisp and Gala. Other varieties that would work well are Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland.
- For this recipe, you want an apple that stays firm when cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!NOTE: Post and photos updated October, 2109.
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Disclaimer: I was compensated to develop this recipe for Michigan Apples but all opinions are my own, as always. I love Michigan Apples, I really, really do!
One of my go-to recipes for my kids’ breakfast. I also eat them!
I sub almond milk, add some almond butter to make it even more nutrient dense and half the maple syrup. I also sauté the apples prior in a tiny bit of butter, but just a personal preference. They are great as is. Thank you for the amazing recipe!
So glad you like them! Thank you for taking the time to leave a review!
Just perfect! I used Bob’s Red Mill 1:1 Gluten-Free Flour, and it worked well. I also loved the apple compote.
Awesome, so glad to hear that! Thanks for letting us know that it works well with the 1:1 GF flour!
that’s an interesting combination, but I’d give it a try.
I hope you love them!
a classic apple pie is my fav!
My favorite apple recipe is apple cobbler – so easy to make, yet so delicious.