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

Source: Everyday Food, November 2010



Cook's Notes

Freeze cakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in the toaster.

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How would you rate this recipe?
  • Natcookie
    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.

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