Quinoa Cakes

Name: Quinoa Cakes
Ingredients: 1 cup cooked quinoa or brown rice; 0.75 cup all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon coarse salt; 1 large egg, plus 1 large egg white; 1 tablespoon unsalted butter, melted, plus more for skillet; 0.25 cup low-fat milk; 2 tablespoons pure maple syrup, plus more for serving; Fresh fruit or fruit preserves (optional), for serving

3.5

(279)

10 Reviews

By

Martha Stewart Editors

Updated on April 27, 2020

Yield:

12

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

Ingredients

1 cup cooked quinoa or brown rice
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
¼ cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving

Directions

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.
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.