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. 

This post is part of the Virtual Potluck! We are teaming up with Bob’s Red Mill and California Olive Ranch to bring you four weeks of healthy eating–A Healthy New Year. This week I’m focusing on a main dish (but this could also be a side dish). 

A single pancake on square white plate with vinaigrette, garnished with sprig of parsley.

Our grain for this week is quinoa. 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. If you like a sweeter pancake, try my apple quinoa pancakes with warm cinnamon apple compote.

The olive oil pairing that California Olive Ranch suggested with the savory Asian pancakes is Arbosana Olive Oil. They describe it as “a complex oil with flavors of fresh tomato and almonds.” Delicious, but if it’s unavailable to you, feel free to try your own favorite olive oil.

Closeup of cooked quinoa in pan, with red spoon inserted.

The savory pancakes are not your typical “pancakes with syrup” although my hubs eats any leftover Asian 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 the flavorful Arbonsana olive oil and add just a smidge of toasted sesame oil. You can see already how flavorful these pancakes are! 

Once the pancakes have been cooked, a flavorful 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 Asian pancakes also makes a great side dish. I like them with a small green salad. 

Overhead of pancake with vinaigrette on square white plate.

Look at all those vegetables! And that herb vinaigrette! I bet you can’t wait to try these. You won’t be disappointed. 

Closeup overhead of bite of pancake on fork, with plated pancake in background.

More quinoa recipes

Quinoa has lots of plant protein, fiber, and nutrients. It freezes beautifully and is so versatile. Try it in:

 

Quinoa pancake with vinaigrette on square white plate.

Savory Quinoa Pancakes with Parsley Cilantro Vinaigrette

Yield: 12 pancakes
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

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. 

Ingredients

Pancakes

  • 1 cup cooked quinoa
  • 3/4 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 (1/4 cup)
  • 1/4 cup finely diced red bell pepper
  • 2 large eggs
  • 1 tablespoon olive oil (+ extra for pan)
  • 1/4 cup milk
  • 1/2 teaspoon toasted sesame oil

Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Pancakes

  1. In large bowl, whisk together quinoa, flour, baking powder, salt, ginger, cilantro, carrot, and red pepper.
  2. 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.
  3. Heat a skillet over medium to medium high heat. Brush skillet with olive oil. Even if it is non-stick. It will taste better! Drop batter (~1/4 cup at a time) onto hot pan and fry for about 2 minutes per side. If they are browning too quickly, turn heat down so that they cook all the way through without getting too brown.
  4. Continue with step 3 until batter is gone. Serve pancakes with vinaigrette. Vinaigrette can be drizzled directly onto pancakes or on plate alongside pancakes.


Vinaigrette

  1. 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..

Notes

  • Leftover pancakes can be refrigerated for up to one week or frozen for one month in zip top bag. Reheat in toaster or toaster oven for a nice crispy outside.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 94mgSodium: 1093mgCarbohydrates: 31gFiber: 3gSugar: 1gProtein: 8g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Disclosure: I was provided with free products to use, review, and create recipes with. All opinions, as always, are 100% my own.