Savory quinoa pancakes are a healthy meatless main dish, made with fresh ginger, shredded carrots and bell peppers and topped with a flavorful parsley and cilantro vinaigrette.
I love, love, love quinoa. I love its versatility, its flavor, and the nutritional value. If you’re unfamiliar with it, I did a mini-lesson about it my post for Southwestern Quinoa Stuffed Peppers. I always make a big batch of quinoa and freeze it to use later.
One of my favorite uses for quinoa is these pancakes. I love to make a whole bunch of them, pop them in the freezer, and then reheat them in the toaster. Perfection. This recipe is a savory spin-off of those pancakes, with an Asian twist.
The savory pancakes are not your typical “pancakes with syrup” although my hubs eats these leftover pancakes for breakfast the next day with maple syrup poured over them. Maple. Syrup. Whatever makes him happy is fine with me…
Along with the usual pancake ingredients (flour, baking powder, salt, eggs, milk), grated fresh ginger, fresh cilantro, shredded carrot, and diced red bell peppers are added. Instead of the usual butter or cooking oil, I use extra virgin olive oil and add just a smidge of toasted sesame oil. You can see already how delicious these pancakes are!
Once the pancakes have been cooked, a brightly herbal parsley-cilantro vinaigrette is drizzled over them. It’s comprised of more olive oil, and fresh cilantro and parsley, with a hint of rice vinegar. Very yummy!
A great meatless main dish, these savory quinoa pancakes can be a unique and hearty side dish. I like them with a small green salad.
Look at all those vegetables! And that herb vinaigrette! I bet you can’t wait to try these. You won’t be disappointed.
More Quinoa Recipes
Quinoa has lots of plant protein, fiber, and nutrients. It freezes beautifully and is so versatile. Try it in:
- Quinoa Chickpea Salad with Blackberries & Candied Pepitas
- Vegan Quinoa Salad with Brussels Sprouts & Pepitas
- Chicken Caprese Quinoa Bake
- Vegan Tacos with Roasted Carrots, Mushrooms, Quinoa, and Black Beans
- Kale Sweet Potato Salad with Quinoa and Creamy Chili Lime Dressing
- Southwestern Quinoa Bowl with Chicken
- Breakfast Quinoa with Chia and Cinnamon
- Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic
- Creamy Turkey Soup with Quinoa
- 1 cup cooked quinoa (⅓ cup dry)
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon grated fresh ginger
- 1 tablespoon minced fresh cilantro
- 1 small carrot, grated (¼ cup)
- ¼ cup finely diced red bell pepper
- 2 large eggs
- 1 tablespoon extra virgin olive oil, plus more for frying
- ¼ cup milk
- ½ teaspoon toasted sesame oil (optional)
- In large bowl, whisk together quinoa, flour, baking powder, salt, ginger, cilantro, carrot, and red pepper.
- In separate small bowl, whisk together eggs, olive oil, milk, and sesame oil. Pour this mixture into large bowl with quinoa mixture and whisk just until combined. Do not over mix.
- Heat a skillet over medium to medium high heat. Brush skillet with olive oil. Drop batter (¼ cup at a time) onto hot pan and fry for about 2 minutes per side. If pancakes are browning too quickly, turn heat down so that they cook all the way through without getting too brown. Repeat until batter is gone.
- Serve pancakes with vinaigrette. Vinaigrette can be drizzled directly onto pancakes or on plate alongside pancakes.
- In small food processor, combine all ingredients except oil and pulse until combined. While food processor is running, drizzle in olive oil and process until well combined, scraping down sides as needed..
- Leftover pancakes can be refrigerated for up to one week or frozen for one month in zip top bag. For best results, reheat in toaster or toaster oven.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.