Quinoa Power Pancakes
Posted: 01/09/2013
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Quinoa power pancakes are a great way to start your day – this filling and healthy breakfast will keep you satisfied all day.
It’s no secret that I’m a huge fan of quinoa. Yeah, yeah, yeah, I know it is completely a “fad” food, but I think it is one that will stick around for a while. And I have absolutely zero issues chowing down on a fad food, especially when it is good for me and tastes great.
Quinoa is so versatile. You can bake with it, you can make salads with it, you can put it in stews and soups, and I know I always mention this, but you can freeze it!
This isn’t the first time I have made quinoa pancakes (or even a savory version), but for this recipe, I up the ante a bit. I use whole wheat flour and add cinnamon, wheat bran, and ground flax. That’s why I call them quinoa power pancakes. The extra nutrition and fiber will keep you full and satisfied for hours.
Whip up a double or triple batch of quinoa power pancakes and freeze them. They are perfect for a quick breakfast. Just pop a couple in the toaster oven or microwave when you’re ready.
Needed for this recipe:
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pancakes
Quinoa power pancakes are a great way to start your day – this filling and healthy breakfast will keep you satisfied all day.
Ingredients
- 1 cup cooked quinoa
- 1/2 cup whole wheat flour
- 2 tablespoons ground flax-seed (flax meal)
- 1/4 cup wheat bran
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon canola oil
- 1/4 cup skim milk
- 2 tablespoons pure maple syrup
Instructions
- In medium bowl, whisk together quinoa, flour, ground flax-seed, wheat bran, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg, egg white, oil, milk, and syrup until smooth.
- Add egg mixture to flour mixture and whisk to combine. Do not overmix. If mixture seems too thick, add a little more milk.
- Lightly coat a large nonstick skillet or griddle with butter or non-stick spray and heat over medium-high heat. Drop batter by heaping tablespoonfuls or using a 1/4 cup measuring cup onto skillet.
- Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
- Serve with maple syrup or your favorite pancake topping. I love topping them with applesauce and a little more cinnamon.
Notes
- I usually double or triple the batch and freeze a bunch of these. They heat up really well in the toaster or toaster oven for a quick breakfast.
- Serving size: 2 pancakes.
Nutrition Information
Serving: 2pancakes, Calories: 154kcal, Carbohydrates: 22g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 371mg, Fiber: 4g, Sugar: 5g
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.
Brooke says
These sound great. Do you think they could be made with almond flour to make them low(er) carb?
Rachel Gurk says
I’ve never baked with almond flour so I’m not sure, sorry! It’s worth a try though, pancakes are pretty forgiving! I’d love for you to report back if you try. :)
Jean says
Hello, I love quinoa. I started eating it for better health when I was diagnosed with Fibromyalgia. If I make quinoa flower do I still add the cooked quinoa? I quess I can experiment and let you know. Thanks for sharing.
Lindsey says
These were sooo good! I had leftover quinoa from the night before and thought this would be a great way to use it up. My husband and 1 yr old loved them too! (Bonus!) We tried with applesauce on top. Great tip. Thanks!
Rachel Gurk says
So glad you liked them!
Deb says
Delicious pancakes. Batter is *very* thick. I used 1/2 C of milk instead of 1/4 C and I thought it made the batter a little easier to work with. In order to get the full 12 pancakes per batch, I found that I could only use 1/8 cup per pancake. My husband is one of those skinny bean-pole guys that can eat massive quantities of food. 2 small pancakes filled him up. Finally, I’m on Weight Watchers right now and I’m putting most of my emphasis on eating healthy foods prepared from scratch, which is why this recipe appealed to me. I added the recipe to my tracker and 1 pancake is worth 2 WW points. So my breakfast of 2 pancakes, topped with homemade blueberry sauce came in totaling 6 WW points.
Rachel Gurk says
Glad you liked them! I usually end up adding some milk too. Good luck with WW!
Cindy says
I am on a low-carb diet. Do you have the nutritional info? They look yummy, but I need to know the carb count.
Synthia says
These look so yummy! I LOVE QUINOA! Could oats maybe be substituted for the wheat bran?
Rachel Gurk says
Probably!They’re already pretty bulky though, so maybe it would be better just to substitute a little more whole wheat flour for the wheat bran. Enjoy!
Synthia says
OK great thank you so much! I can’t wait to try them
Anathema_Device says
Found this recipe on Pinterest and would love to try it. Do think it would work subbing in a gluten-free flour mix (like Bob’s Redmill’s) and leaving out the wheat bran?
Rachel Gurk says
Hmm…I’m not too familiar with gluten-free baking. The wheat bran can be left out for sure though, maybe increase the amount of flour a bit? Sorry–no guarantees about the outcome but it is worth a shot! Let me know if it turns out. :)
Anathema_Device says
Thanks for the reply. I will probably give these a try soon. I’ll report back.
Anathema_Device says
I tried a gluten-free version today, and they came out great. If anyone else is interested, here are the substitutions I made:
— All-pupose gluten-free baking mix (for the wheat flour)
— added 1/8 tsp xantham gum
— Gluten-free oat bran (for the wheat bran)
All of the above from Bob’s Red Mill
I also cut the maple syrup back to 1 tablespoon because I’m trying to reduce added sugar in my diet.
I took your suggestion of eating them with applesauce on them, and it was delicious.