Savory Quinoa Pancakes with Parsley Cilantro Vinaigrette
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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.
(If you like a sweeter pancake, try my apple quinoa pancakes with warm cinnamon apple compote.)
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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
Pancakes
- 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)
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh parsley
- 1 teaspoon rice vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
Instructions
Pancakes:
- 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.
Vinaigrette:
- 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. For best results, reheat in toaster or toaster oven.
Nutrition Information
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.
Christopher Sorel says
some Arbosana oil with garlic would be great to dip bread in
Heather | Farmgirl Gourmet says
Yum Rachel!! Can you bring this over to me right now? :) Excellent recipe and love the vinaigrette.
Melissa says
I think I’ll be making these for dinner tonight! Don’t have Arbosana Olive oil and I may change the herbs to what I have but they look quite yummy. Wonder if I can get my son to eat them?
Wendy says
I teach a bible study for 5th grade girls; we are studying the fruits of the Spirit. This week we had a long conversation about whether or not olives are a fruit. Now I can tell the girls all about Arbosana olives and maybe even make these quinoa pancakes as our snack next week.
Holly says
Arbosana Olive Oil? Yum. And I LOVE quinoa. I have celiac disease and since quinoa is gluten free, it’s one of my go-to side dishes.
Em (Wine and Butter) says
Yummy yummy yummy!!! I’ve been trying to think up new ways to use quinoa. ALSO, I like having the husbands opinion. Call me cliche… but its useful!! :)
Jeffrey says
Your use of the quinoa and Arbosana Olive oil is mouthwatering. I could definitely see myself spinning off your recipe. I don’t like the taste of eggs so I don’t like breakfast quiche or omelets. I never thought to add veggies and herbs to pancakes, always thought of them as sweet not savory but I am going to try it. I might even try to sneek some vegetables in on the kids. Thanks for the recipe!
The Elegant Eggplant says
Amazing idea!!! I would never think to make quinoa pancakes.. always looking for new ways to make it. Thanks!! :)
Miss @ Miss in the Kitchen says
I love the flavors, but maple syrup, I’m not sure about that! Great photos too!
Katrina @ Warm Vanilla Sugar says
YES! This looks so good!
Cassie @ Bake Your Day says
This is an awesome recipe. I’m a fool for quinoa but never think to make savory pancakes. Sounds right up my alley!
30A EATS says
I LOVE this recipe! I don’t like pancakes, but would eat these every day! So creative! YUMM!
steve @ the black peppercorn says
I am loving quinoa more and more but have never thought of them in a pancake. Very interesting. It looks delicious!
Matt~Thyme In Our Kitchen says
Love the asian spin on it. These are definitely happening at my place.
Jamie @ thrifty veggie mama says
Pinning this! I love, love, love, quinoa too