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

Everyday Food, November 2010

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Recipe Summary

Yield:
Makes about 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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Reviews (11)

280 Ratings
  • 5 star values: 54
  • 4 star values: 100
  • 3 star values: 72
  • 2 star values: 46
  • 1 star values: 8
Rating: Unrated
07/27/2013
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.
Rating: 4 stars
06/03/2013
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.
Rating: Unrated
03/25/2013
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?
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Rating: Unrated
01/23/2013
Brilliant recipe. Thankyou
Rating: Unrated
01/23/2013
Brilliant recipe. Thankyou
Rating: Unrated
09/30/2012
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 :)
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Rating: Unrated
02/19/2012
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!
Rating: Unrated
11/23/2011
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.
Rating: 5 stars
10/04/2011
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. http://www.laurafriendly.com/2011/10/quinoa-pancakes.html (I also agree medium high was too hot, medium worked perfectly).
Rating: Unrated
03/19/2011
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.
Rating: Unrated
01/24/2011
So yummy and filling - great breakfast fare!
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