home-made & healthy {quinoa pancakes}


I had a couple cups of cooked quinoa in the fridge leftover from the original reason I made it–to go with some kung pao chicken 🙂 Anyways, I’ve had it sitting there for a few days and didn’t want it to go to waste. So I Googled some recipes for quinoa, since it’s still a pretty new ingredient to me. And I found this recipe to use it in pancakes. Yeah, I know it looks like a waffle–my poor pancake-flipping abilities mean that, pancake or waffle, it is made in the waffle iron.

They tasted great! There was really hardly a difference in taste, especially once the butter and syrup or fruit preserves (I tried one with each) was spread on top. While I probably wouldn’t make them if I had to make the quinoa to do it, I think this is a great meal to use up some of that leftover quinoa from another recipe you tried.

In true form, I found the recipe on Pinterest, which led me to a Yahoo! site. So here is the link. And here is the recipe:


  • 1 cup cooked quinoa or brown rice
  • 3/4 cup all-purpose flour (I used whole wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt (I used regular table salt)
  • 1 large egg, plus 1 large egg white
  • 1 tablespoon unsalted butter, melted, plus more for skillet (I used margarine)
  • 1/4 cup low-fat milk
  • 2 tablespoons pure maple syrup, plus more for serving
  • Fresh fruit or fruit preserves (optional), for serving


  1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
  2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. (I sprayed the surfaces of a waffle iron with some cooking spray (Pam Olive Oil) and used that instead of the skillet. Very easy!) Drop batter by heaping tablespoonfuls into skillet. (I actually used about 1/4 c on each waffle square and spread it out a little because it’s thick) Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

This made 8 quinoa cakes for me. Try it out!!


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