Breakfast just became a bit healthier with Quinoa Pancakes. I've taken an ordinary pancake recipe and added cooked quinoa to the batter - you'd never know it was in there!
These delicious pancakes are easy to make and when using leftover quinoa breakfast can be ready in just 15 minutes!
Why make these pancakes
I love breakfast and quinoa pancakes are one of our regular breakfast recipes. These delicious homemade pancakes can be topped with fresh fruit, jam, honey, syrup or can be eaten plain.
Quinoa pancakes give an extra boost to regular pancakes. Quinoa adds very little taste to the pancakes, but it does add a lot of extra nutrients. Quinoa is high in protein and essential amino acids. It is also high in fiber, iron, B vitamins and more.
Finding an easy to make breakfast that everyone will eat is always a win in my book.
Key ingredients
- Quinoa - cooked and cooled. This is perfect for using leftover quinoa.
- Flour - all-purpose flour. You could also use a 1:1 gluten free flour
- Honey - for just a touch of sweetness
- Milk - I use whole milk but you can use 2% or skim milk. Almond or oat milk will work too.
- Eggs
Step by step directions
- Mix eggs, honey, melted butter and milk together in a bowl
- Whisk in salt, baking powder and flour
- Pour ¼ cup of batter onto a lightly greased hot griddle
- Cook until surface is bubbly and bottom is golden
- Flip and cook other side
- Repeat until all batter is used
Recipe tips
- Heat griddle over medium low heat before adding pancake batter
- Lightly grease griddle before adding batter
- Watch the top of your pancake. When many holes are covering the surface of the batter, it's time to flip.
- Keep pancakes warm in a 250° oven until ready to serve
Recipe Faqs
If you have any leftover pancakes, allow pancakes to cool and then place in a plastic bag or a storage container. Pancakes are great eaten cold for a snack or they can be placed in refrigerator and reheated the next day for breakfast.
You can also freeze leftover pancakes. Place cooled pancakes in a freezer proof bag. To use remove from freezer and heat in microwave until warmed through.
More great breakfast recipes
- Strawberry French Toast
- Cinnamon French Toast
- Puff Pastry Baked Eggs
- English Muffin Breakfast Sandwich
- Blueberry Pancakes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my breakfast recipes!
Quinoa Pancakes
Ingredients
- 2 eggs
- 2 Tablespoons honey
- 2 Tablespoons butter (melted)
- 1 cup milk
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cups flour
- 1 cup cooked quinoa (cooled)
Instructions
- In a bowl, whisk together eggs, honey, butter and milk2 eggs, 2 Tablespoons honey, 2 Tablespoons butter, 1 cup milk
- Whisk in baking powder, salt and flour1 Tablespoon baking powder, ¼ teaspoon salt, 1 ½ cups flour
- Stir in cooked quinoa1 cup cooked quinoa
- Heat a griddle over medium heat. When griddle is hot, spray with cooking spray.
- Add approximately ¼ cup of batter to the griddle. The batter should form a 4 inch circle.
- Cook for 2-3 minutes until several holes appear on the surface and the bottom is lightly browned. Flip and cook other side.
Notes
- Heat griddle over medium low heat before adding pancake batter
- Lightly grease griddle before adding batter
- Watch the top of your pancake. When many holes are covering the surface of the batter, it's time to flip.
- Keep pancakes warm in a 250° oven until ready to serve
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Kmom says
I double this recipie and freeze the extra for a wonderful filling breakfast during busy weekdays. One of these keeps me full all morning long. So so yummy.
Kathy says
Great idea!!! 🙂
Shaina says
Do you know if you could use oat flour instead of the regular flour in this recipe?
Kathy says
Hi Shaina,
I have not used oat flour before. However, I did a little research for you. It sounds like oat flour can be used, but you will need to reduce the amount of flour used. For each cup of flour in the recipe, replace with 3/4 cup of oat flour. If mixture is too thick, add a bit more liquid.
Let me know how it turns out!
Kathy
Kelly | Foodtasia says
Kathy, brilliant idea adding quinoa to the pancake batter! It relieves a little of the guilt that comes from putting both maple syrup and whipped cream on top!
David @ Spiced says
Interesting! I typically see (and use) quinoa in salads, but now I want to try baking with it. I remember those quinoa waffles, and now you've followed 'em up with these delicious looking flapjacks! I'm thinking breakfast for dinner might have to happen soon around here...with a good Vermont maple syrup! 🙂
Kathy says
I've used in in salads, enchiladas, waffles, banana bread....it's pretty versatile!
Cheryl says
Do you ever use red quinoa? I wonder how that makes the pancakes look? I find the red quinoa chewier and nuttier than the white which is why I usually have the red in my cupboard. Just wondering if it makes the pancakes look funny or makes them chewier.
Kathy says
I haven't tried red quinoa! I'll need to give it a try.
Fred G says
With quinoa pancakes could also add any berries or on top.
Alexandra @ It's Not Complicated Recipes says
This is definitely a recipe I need to try! I love quinoa and make savoury pancakes with it - but I need to try your recipe too! Yum!
Kathy says
Let me know if you give it a try!
Dawn says
Love the suggestion of adding quinoa into pancakes! Definitely makes them healthier! We regularly use quinoa in our home so will be trying my next batch of pancakes like this! Pile on the berries 😉