Buttermilk Pancakes with Quinoa

What can you do with a cup of leftover, cooked quinoa?

Make pancakes.

Oh sure, we could do any number of things with the “supergrain” (see last post) but folding the protein-rich quinoa into buttermilk pancakes tops our list.

We love fooling ourselves into thinking we’re eating something really healthy.

Quinoa is healthy, so technically, we are improving the nutritional content of these pancakes, right?

That’s our story and we’re sticking to it.

I have no idea why I’m talking “we” when I mean “me.”

Anyway, I started with the buttermilk pancake recipe from The Great Ranch Cookbook, and just folded in a cup of cooked quinoa.

Which immediately deflated the fluffy batter. Oh, well.

So these pancakes aren’t big and fluffy, but they are tender, and now, thanks to the quinoa, they have a more interesting texture.

We love them. (And this time, I do mean we.)

Quinoa Pancakes

Makes 12 (4-inch pancakes)

Ingredients
1 cup flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups buttermilk (or sour milk**)
1 teaspoon vanilla extract
1 cup cooked quinoa
3 tablespoons melted butter, divided
Maple syrup

Method
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.

2. Whisk the egg, buttermilk and vanilla extract together in a small bowl until well blended.

3. Pour the buttermilk mixture over the flour mixture and stir until just combined.

4. Fold in the quinoa and then fold in 2 tablespoons of melted butter.

5. Heat a nonstick griddle or skillet over medium heat. Brush skillet with reserved melted butter.

6. Ladle scant 1/4 cupfuls of batter onto hot griddle. Cook until bubbles appear on the surface and the edges start to dry about 3 minutes. Flip and cook another couple minutes, until pancakes are cooked through. Keep warm in a low oven.

7. Serve with warm maple syrup.

*If you want to go all crazy-healthy, replace up to half the flour with a whole wheat flour.

**To make sour milk, stir 1 tablespoon lemon juice into milk and let sit a few minutes until thickened.

11 replies
  1. Marion
    Marion says:

    Quinoa! In pancakes!!! I am soooooooo happy to find this here. I just made pancakes with oatmeal and they were divine, but I eat quinoa for breakfast all the time, so this makes me divinely happy. Quick tip: Make extra, wrap them and store in fridge, since these heartier pancakes make a great grab-and-go pre-gym snack, literally to be eaten while driving–that is, if you live like I do, and do three things at once. Ah, and what woman does not? Thank you, thank you, thank you.

    Reply
    • Chef Gwen
      Chef Gwen says:

      Marion, that is a great tip. And that’s exactly what I did. Wrapped and kept them, I mean. Not the go-to-gym part 😉 I popped them in the toaster oven to reheat and crisp the edges. These are sweet enough to eat on their own, sans syrup.

      Reply
  2. smilinggreenmom
    smilinggreenmom says:

    Mmmm – I love pancakes! Oh wow – these just look so good right now! First of all, I have to say that our family LOVES quinoa! We tried it for the first time a few weeks ago and have been excited to keep trying new foods. Last weekend we made Kamut pancakes! They were made using the Kamut khorasan wheat and they were so incredible! Thanks for sharing this recipe 🙂

    Reply

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  1. […] yoghurt topping is super-yummy and doesn’t have added sugar! The pancake recipe comes from Pens & Forks, and the banana topping comes from Crazy Plates […]

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