Quinoa Pancakes
Posted: 03/11/2011
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Start your day right with quinoa pancakes, an easy pancake recipe made with quinoa for extra protein and nutrition.
I’m a big breakfast person. I usually have two eggs, toast, fruit, juice and coffee. Sometimes I have oatmeal with ground flax, dried cranberries, fresh or frozen blueberries and toasted walnuts. So yummy.
It is important for me to eat a big breakfast because sometimes I don’t get a chance to eat lunch until about 3 PM. That’s one of the reasons I love this recipe from Everyday Food magazine. These pancakes are a good way to add protein to my breakfast, a breakfast that will stick with me well into the early afternoon.
My mom came to visit and made a version of these, and they are really good! I stick a little closer to the recipe than she does. However, next time I make these I’m going to try them with whole wheat flour, or maybe half whole wheat and half all purpose. I guess the apple doesn’t fall far from the tree. I’m always adapting recipes I find, too, just like mom.
Quinoa pancakes are easier to make in the morning if you have the quinoa already made. I always make a big batch of quinoa and freeze it for later use. Try it freezing cooked quinoa yourself, it’s such a timesaver. You can use it for these pancakes, or apple quinoa pancakes. I love quinoa power pancakes, too.
Cooked quinoa is great in salads like Kale Quinoa Salad with Walnuts, Cranberries, and Feta or soups, like Creamy Turkey Soup with Quinoa.
This pancake recipe came with freezing instructions. Frozen pancakes are so helpful for hubby to grab as he is running out the door in the morning. I wasn’t sure how reheating them in the toaster would go. I thought 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.
You’re going to love these pancakes. 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.
My dear husband tells 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?
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
large pancakes
Start your day right with quinoa pancakes, an easy pancake recipe made with quinoa for extra protein and nutrition.
Ingredients
- 1 cup cooked quinoa
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- ½ teaspoon salt
- 1 tablespoon unsalted butter, melted (more for skillet, if desired)
- ¼ cup milk
- 2 tablespoons pure maple syrup
- 2 tablespoons ground flax seed, optional
Instructions
- In medium bowl, whisk together eggs, butter, milk, and syrup until smooth.
- Add quinoa, flour, baking powder, salt, and ground flax seed if using. Whisk to combine.
- Heat a large nonstick skillet or griddle over medium heat. Drop batter by ¼ cupfuls into skillet. Spread into an even layer, if needed. Cook 2 to 4 minutes, or until top appears slightly dry and bottom is golden. Flip cakes and cook until golden brown on other side, 2 minutes. Repeat with remaining batter.
- Serve immediately with maple syrup and fresh fruit, if desired.
Notes
- Yield will vary depending on the size of the pancakes.
- If desired, make a double batch and freeze half of the pancakes. Freeze pancakes between sheets of parchment paper in zip-top bags, up to 1 month. Reheat in toaster.
- Try making quinoa in your Instant Pot.
Nutrition Information
Serving: 1pancake, Calories: 168kcal, Carbohydrates: 25g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 365mg, Potassium: 139mg, Fiber: 2g, Sugar: 5g, Vitamin A: 149IU, Vitamin C: 0.03mg, Calcium: 120mg, Iron: 2mg
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.
elaine says
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.
Rachel Gurk says
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!
afracooking says
I have made pancakes with rice before but never thought of using Quinoa – such a healthy and tasty idea. Thank you for the inspiration!
Bill Van Riper says
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.
Rachel says
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.
Bill Van Riper says
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.
Rachel says
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. :)
Bill Van Riper says
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
Kammie @ Sensual Appeal says
Might definitely have to make these! They look wonderful and are so nutritious!
Rachel says
Thank you! They are one of our favorites. I really need to re-do the post with better pictures.
Veggie Wonder says
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?
Rachel says
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.
ashley says
these turned out great. i doubled the recipe but it only made about 14 pancakes. thanks
Anonymous says
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
Quinoa Nutrition Facts says
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! :)
Emily says
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. :)
Virginia Oakley says
Can't wait to try these Rachel! And thanks for the tip on freezing some too :)
Kandi says
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!