Quinoa Pancakes
These pancakes are so easy to make and packed with protein.
I just love it when I can find a new way to incorporate quinoa in a recipe, and this is my easiest one yet, since you don’t cook the quinoa first. Make sure you rinse it though, because quinoa has a protective outer coating that needs to be removed before cooking it. I just put it in a fine mesh strainer and lightly “scrub” it a bit under running water. No need to let it dry. Just let the majority of the water drain off before using it.
You can also make a variety of flavors by adding different fruit and or spices to the basic batter.
you will need a high speed blender though to purée the uncooked quinoa with the other ingredients, but that is all you need besides a frying pan or griddle.
to make them look more like “cakes, I used a silicone “egg” form, but you can just drop a ladle full in the pan or use a measuring cup.
These are a great way to use up all the fruit that is in season right now!
All you need is a blender and a pan to make these.
Just top with a bit of pure maple syrup or go crazy with whipped cream, more fruit and then some syrup.
Quinoa Pancakes
Recipe details
Ingredients
- 1/2 cup quinoa, rinsed
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1-2 Tablespoons pure maple syrup
- 1/4 cup water, or more to reach desired consistency
- fruit of choice:
- 3 medium bananas or
- 10-12 hulled strawberries or
- 1 cup blueberries
Instructions
- Put all ingredients (quinoa through water plus fruit of choice) in a blender and purée till smooth.
- Cook pancakes on lightly greased pan or griddle over medium/medium low heat 3-5 minutes per side till lightly golden.
Tips
- For sweeter batter or fruit that is not really ripe and sweet, add the second tablespoon of maple syrup.
- These will rise quite a bit with only the 1/4 cup of water, so don’t cook at too high of a temperature or they will burn before they are cooked through. You can always thin the batter with more water for thinner pancakes.
- If you want thick, perfectly round pancakes, cook them using a silicone pancake or egg mold. not necessary, but it makes for a special presentation!
Comments
Share your thoughts, or ask a question!
Can all -purpose or wheat flour be used in place of almond flour?
Are you mixing the “fruit of choice” into the blender or is that to add latee to cooked pancakes?