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 27 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!
9 comments
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.
Do you bake this recipe? Directions say to make on a stove top? Do you add fruit?