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Quinoa Cakes

Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.

  • Yield: Makes about 12
Quinoa Cakes

Source: Everyday Food, November 2010


  • 1 cup cooked quinoa or brown rice
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 large egg, plus 1 large egg white
  • 1 tablespoon unsalted butter, melted, plus more for skillet
  • 1/4 cup low-fat milk
  • 2 tablespoons pure maple syrup, plus more for serving
  • Fresh fruit or fruit preserves (optional), for serving


  1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

  2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Reviews (11)

  • Natcookie67 27 Jul, 2013

    DELICIOUS!! Made these exactly as directed and added sliced bananas to the batter - they are filling and decadent yet you don't feel guilty eating them! What a nice way to add whole grains to your diet.

  • kreddy 3 Jun, 2013

    I thought the batter was pretty thick as well so ended up adding 3/4 cup milk.

    I use this as my regular recipe now but substitute whole wheat flour and oil instead of the white flour & butter. With the whole wheat flour sometimes I use 1 cup milk, also cook on lower heat, cook the pancakes thoroughly so that the quinoa texture is less prevalent.

  • Lynndvm 25 Mar, 2013

    I just made this recipe and hopefully someone will have answers for me. The "batter" was so thick it was like a drop cookie batter. I had to add another 1/4 c milk in order to get the batter to a pancake consistency. Also some of the pancakes had a few big crunchy grains of the coarse salt. What went wrong?

  • mermaid dreaming 23 Jan, 2013

    Brilliant recipe. Thankyou

  • mermaid dreaming 23 Jan, 2013

    Brilliant recipe. Thankyou

  • gilsone 30 Sep, 2012

    NOM! Used gluten-free flour and put mashed figs on top. My boyfriend is a Canadian boy who loves his classic pancakes and he said these were the best he'd ever eaten! His face dropped when I told him they were gluten-free :)

  • Jayneway 19 Feb, 2012

    We loved these! Very tasty and filling. Delicious with fresh blueberries on the side. I made them out of leftover quinoa that I had made in the rice cooker the night before. Our recipe only made 8. Will make again!

  • nicolelepore 23 Nov, 2011

    This recipe was sooo delicious. I substituted the flour with buckwheat pancake flour to amp up the protein. Plus I added flax seed and organic blueberries.

  • LauraCass77 4 Oct, 2011

    What a perfect idea Martha! I'm both gluten & diary free and when I came across this recipe I knew I needed to transform it into something I can eat. These little delights are the perfect breakfast or snack! Here is the link if you'd like to check it out.

    (I also agree medium high was too hot, medium worked perfectly).

  • TracyMcCall 19 Mar, 2011

    These were delicious! I don't normally like quinoa, but these turned out really good. A good way to get a ton of protein for breakfast!

    My only tip, medium high was way too hot and they burned pretty quick. Medium was plenty hot.

  • shashlik 24 Jan, 2011

    So yummy and filling - great breakfast fare!

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