A community favorite, these quinoa pancakes are a nutritious and delicious way to start your day. Packed with protein from the quinoa and eggs, and flavored with a hint of cinnamon and vanilla, these pancakes are both wholesome and satisfying. Easy to make and full of flavor, they are sure to become a favorite in your morning routine. Enjoy the wholesome goodness of quinoa in a new and delicious way!
Quinoa Pancakes
Rated 3.3 stars by 29 users
Category
main dish, breakfast
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Level
level 1
A community favorite, these quinoa pancakes are a nutritious and delicious way to start your day. Packed with protein from the quinoa and eggs, and flavored with a hint of cinnamon and vanilla, these pancakes are both wholesome and satisfying. Easy to make and full of flavor, they are sure to become a favorite in your morning routine. Enjoy the wholesome goodness of quinoa in a new and delicious way!
Ingredients
- 3/4 cup cooked quinoa
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of pink Himalayan salt
- 1/4 teaspoon vanilla extract
- 2 eggs
- 2-3 drops of liquid stevia extract (adjust to taste)
Directions
Combine the cooked quinoa, baking powder, cinnamon, and pink Himalayan salt in a medium mixing bowl. Mix well to evenly distribute the dry ingredients
- Add the vanilla extract, crack the eggs into the bowl, and add 2-3 drops of liquid stevia extract. Stir until all the ingredients are well combined and the mixture is smooth
Heat a skillet or griddle over medium heat, use coconut or avocado oil to grease
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed
Cook for 3-5 minutes, or until bubbles form on the surface of the pancake and the edges begin to look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through
Repeat with the remaining batter
Recipe Note
To make this Vegan:
- Substitute two eggs for two flax eggs (2 Tbsp flaxseed meal, 6 Tbsp of water)
- To make a flax egg: 1 Tbsp of flaxseed meal and 3 Tbsp of water, mix together and let it set for 15 minutes.
- Blend the batter in a blender for best results
Tips:
Another way to mix ingredients is to scramble the eggs with the spices and then fold in cooked quinoa
Photo creds to one of our members, Rennie!
10 comments
My husband and I made this pancake a savory version.
Grate half an onion mixed with cooked quinoa, then add cinnamon, cardamon and fresh chopped parsley into the mixture. Fry and enjoy….
Can I use this batter, blended, in a mini waffle maker?
Amazing breakfast!! These Q Pancakes came out light and fluffy didn’t miss the flavor of original flour based pancakes at all. My new go to for a luxurious weekend meal. I sauteed berries in coconut oil as a topping. Tip: I used a food processor to mix ingredients. (Hence light and fluffy).
Several people are asking about what to serve on this. I blended 2 large strawberrys, 8 raspberrys, 1 tsp honey and 1/4 tsp corn starch. Sauted this with a 1/2 tsp of avacodo oil then added 1/4 cup water and bought to a simmer. This is a nice compote that stays within the Level 1 spectrum of ingredience.
When I cook quinoa I do it in advance and I toast the grains in my pan before adding the water. This promotes a nutty flavor and really makes this recipe pop. I did mine via stove top griddle just like a regular pancake.