Quinoa Pancakes

5.0(591)

The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy.

by Martha Rose Shulman·published 2011-05-27

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Breakfast, Brunch, Easy, Quick, Pancakes, Main Course

Servings

15 pancakes (five servings)

Total time

20 min

Calories / serving

342 kcal

Ingredients (12)

serves

1 cup whole-wheat flourwhole-wheat-flour
1/2 cup unbleached all-purpose flourunbleached-all-purpose-flour
2 teaspoons baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1 tablespoon sugarsugar
1/8 teaspoon saltsalt
2 large eggsegg
1 1/2 cups buttermilkbuttermilk
1 teaspoon vanilla extractvanilla-extract
3 tablespoons canola oilcanola-oil
1 cup cooked quinoa (any type)quinoa
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

Instructions (5 steps)

01Sift together the flours, baking powder, baking soda, sugar and salt.
02In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
03Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.

04Heat 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.

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Rich recipe — supports nutrition-aware planning.