Quinoa Pancakes
Start your morning on a wholesome note with these fluffy and protein-packed Quinoa Pancakes! This easy recipe transforms simple ingredients like cooked quinoa, a touch of maple syrup, and your choice of milk into a stack of golden delights that are both nutritious and delicious. Perfect for gluten-free adaptations, these pancakes come together in under 30 minutes, making them ideal for busy mornings or a leisurely weekend brunch. The quinoa adds a satisfying texture and a subtle nuttiness, while classic flavors of vanilla and maple syrup bring comforting sweetness. Top them with fresh berries, a drizzle of syrup, or a dollop of yogurt for a breakfast that’s as nourishing as it is scrumptious. Whether you're looking for a high-protein, kid-friendly meal or a gluten-free breakfast option, Quinoa Pancakes are a game-changer!
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 0.5 cup All-purpose flour (or gluten-free flour blend)
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Milk (dairy or plant-based)
- 1 large Egg
- 2 tablespoons Maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or oil (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the cooked quinoa, all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate large bowl, whisk the milk, egg, maple syrup, and vanilla extract until smooth and frothy.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake, leaving space between each pancake. Spread the batter slightly to an even thickness.
Cook the pancakes for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake with a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the quinoa pancakes warm with your favorite toppings, such as fresh fruit, yogurt, maple syrup, or nut butter.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 266 mg | 88% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 35.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 323 mg | 25% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
