Quinoa Pancakes
Updated Oct. 26, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole-wheat flour
- ½cup unbleached all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1tablespoon sugar
- ⅛teaspoon salt
- 2large eggs
- 1½cups buttermilk
- 1teaspoon vanilla extract
- 3tablespoons canola oil
- 1cup cooked quinoa (any type)
- 1½cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional
Nutritional analysis per serving (5 servings)
342 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 11 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift together the flours, baking powder, baking soda, sugar and salt.
- Step 2
In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
- Step 3
Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
- Step 4
Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
- Step 5
Serve hot with butter and maple syrup.
- Advance preparation: These pancakes freeze well and can be made a day ahead, refrigerated and reheated.
Private Notes
Comments
A good dairy free sub for buttermilk: add 1 T white vinegar to 1 cup soy milk. Let sit 5 min. Makes 1 cup.
Made these once as is (but used all whole wheat pastry flour), and they were excellent. Today I made a variation with cooked millet in place of quinoa and replaced 1/2 cup of flour with cornmeal. Also delicious!
we made these today and liked them a lot. my husband was sceptic at first but then surprised by the fluffy texture. i used whey instead of buttermilk ( we made melissa clark's ricotta) and i thought it would be a great way to use it up. not sure if it has the same effects as buttermilk, but it has some sourness, since the ricotta was made with lemon juice. ricotta is a great match for the pancakes, too.
Our 50th breakfast together this morning, and I made these pancakes in memory of the buckwheat pancakes I made for our first breakfast. My only change was to fold in the blueberries with the quinoa. Excellent!
I halved the recipe, using quinoa leftovers and organic sour cream I needed to use before the exp date. I am GF so used 1/2 c almond flour/1/4 c all purpose GF flour. I generally don't add sweetener (relying on the berries for sweetness) but added cinnamon instead of vanilla and after tasting the first batch, added a spritz of honey and thinned the pancakes so the middle would cook through. I like the crunch but these feel heavy and are high calorie/carb and a lot of trouble. Didn't love.
Excellent! I subbed in 1/4 cup almond meal and 1/4 cup coconut flour (because I had it) for part of the whole wheat flour. Really delicious.
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