Quinoa in pancakes? Yes, why not!
Adding cooked quinoa to this gluten-free batter creates a pancake that’s both thin and hearty at the same time. It’s a fun departure from traditional pancakes that boosts both the flavor and the nutritional content of each bite.
My kids went crazy for these pancakes! Andrew says these are the best pancakes he has ever had. And when an eleven year old tells you that he wants Quinoa Pancakes for dinner, then you know that you’re doing something right.
These pancakes will become a staple in my freezer just as soon as school starts back up in a couple of weeks. While hot off the griddle is always best, having frozen pancakes to toss into the toaster during the morning rush is a great option for a quick on-the-go breakfast.
I think that these pancakes would also be delicious used in a savory dish, like rolled up with a ground meat filling. This is on my list to create soon!
1 cup cooked quinoa
1 cup blanched almond flour
¼ cup arrowroot starch
1½ teaspoons baking powder
½ teaspoon sea salt
2 eggs, slightly beaten
1 (13.66 oz) can coconut milk, canned and full-fat
1 tablespoon coconut sugar
1 tablespoon vanilla extract
Preheat your pancake griddle or large skillet over medium-high heat.
In a medium bowl, combine the quinoa, almond flour, arrowroot starch, baking powder and sea salt.
In another medium bowl combine the eggs, coconut milk, coconut sugar and vanilla. Mix until fully combined. Add the dry ingredients to the wet ones and mix until fully incorporated. Let the batter sit for 10–15 minutes, if you can muster the patience, to help your pancakes bind together.
Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a 1⁄4 cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with fresh fruit, toasted pecans and a drizzle of pure maple syrup. Enjoy!