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Apple quinoa pancakes on a fork with syrup.
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4.50 from 8 votes

Apple Quinoa Pancakes

These apple quinoa pancakes are a healthy and delicious way to start your day. Full of protein and flavor, they will quickly become a favorite.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Pancakes & Waffles
Cuisine: American
Servings: 12
Author: Rachel Gurk

Ingredients

  • 3 large eggs
  • 3 tablespoons canola oil, or melted butter (any mild-tasting oil)
  • 1 cup milk (I prefer whole or 2% milk but other types of milk work well, too)
  • 4 tablespoons pure maple syrup
  • 1 ½ cups whole wheat flour (all-purpose flour can be substituted)
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • 2 cups cooked and cooled quinoa (⅔ cup uncooked quinoa)
  • 2 apples, peeled, cored, and finely diced (roughly 2 cups)
  • apple compote, if desired

Instructions

  • In a large bowl, whisk eggs until blended. Add oil, milk, and maple syrup; whisk until combined.
    3 large eggs, 3 tablespoons canola oil, or melted butter, 1 cup milk, 4 tablespoons pure maple syrup
  • On top of wet ingredients, add flour, baking powder, salt, cinnamon, and nutmeg. Gently mix dry ingredients together before stirring into wet ingredients.
    1 ½ cups whole wheat flour, 4 teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg
  • Stir in cooked quinoa; then fold in chopped apples.
    2 cups cooked and cooled quinoa, 2 apples, peeled, cored, and finely diced
  • Heat nonstick skillet or griddle over medium heat. Pour batter by approximately ¼ cup portions onto hot skillet. Cook for 4 minutes, flip, and cook for 3 to 4 more minutes or until golden brown and cooked through. Makes about 24 pancakes.
  • Serve with warm apple compote, applesauce, cinnamon sugar, or maple syrup.
    apple compote, if desired

Notes

  • Apples: I use a combination of Honeycrisp and Gala apples. Other varieties that work well are Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland. For this recipe, you want an apple that stays firm when cooked.
  • Storage & reheating: Allow the pancakes to cool completely on a wire rack if you have one. They will keep in the fridge in an airtight container for 4 to 5 days. To freeze, transfer the pancakes to a freezer-safe bag or container for up to 1 month. Reheat the pancakes (without thawing them, if frozen) in a toaster or toaster oven.

Nutrition

Serving: 2pancakes | Calories: 185kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 364mg | Potassium: 205mg | Fiber: 3g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg

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