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Quinoa Pancakes – These really are delicious and healthy and YOU HAVE TO MAKE THEM!!

I was searching for a recipe for quinoa pancakes using cooked quinoa, no flour, no artificial ingredients that are gluten free and healthy. I found some good ones that were vegan but I wanted to make sure they tasted similar to traditional pancakes. I found a lot using quinoa powder, whole grain flour (I make a delicious whole grain pumpkin spice pancake or chocolate pancakes sometimes) but still, couldn’t find what I was looking for.

Time to play in the kitchen! Whoo hoo!!

This is what I came up with. SO delicious. They are fluffy and light like traditional pancakes. They have a nuttiness and taste hearty, like a great multi-grain pancake. They should pass the test from your pancake mix devotees! They are also super easy! Throw it all in the food processor…blend. You don’t have to worry about the batter getting tough like over working traditional pancake batter – there is no gluten, so there is no gluten to over work!

They have the goodness and added protein from quinoa – they are a winner!

Don’t go screwing up the healthiness of these by drowning them in junky fake syrup or margarine…please? Try natural nut butter, a dab of real organic butter, melted raw honey or pure maple syrup…the real thing.

Enjoy these this weekend….or as my family is requesting, as breakfast for dinner a couple of times a month!


Quinoa Pancakes by Mesa de Vida

Makes 10 pancakes

1 cup cooked quinoa (you can have this in the refrigerator on hand or make it for this. I make mine by placing 1/2 cup quinoa and 1 cup water in a microwaveable glass bowl. Microwave for 10 minutes at 80% power.)

1/2 cup gluten free oats (regular rolled oats)

1/2 cup gluten free flour (I use Bob’s Red Mill) – if you enjoy whole grain flour go ahead and substitute it for this – you will just need to mix the flour in at the end, folded in after the other ingredients are blended

2 tsp baking powder

1/4 tsp kosher/sea salt

1 tsp cinnamon

1 small banana, or 1/2 large banana, chopped

1 cup milk

1 egg

1 tsp real vanilla extract

1 Tb healthy oil/fat of your choice (I use light olive oil)

Place everything in the blender or food processor. Blend until smooth. Cook as you would regular pancakes on a lightly oiled or buttered skillet or griddle. You can add blueberries, chopped nuts, etc. as you wish before flipping. Enjoy!

Here they are with blueberries, my favorite – and for a seriously indulgent, healthy treat: a smother of natural peanut butter and a few dark chocolate chips baked in..mmmmm!

Cheers, may your day be delicious! 

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4 responses to “Quinoa Pancakes – These really are delicious and healthy and YOU HAVE TO MAKE THEM!!”

  1. […] a bit more special for the kids this morning so of course pancakes are my first thought. I love my Quinoa pancakes (as well as my Spiced Pumpkin Pancakes) but I don’t think I can have too many pancake […]

  2. […] If you have gluten free needs you can always make the topping and serve with my gluten free quinoa pancake recipe. […]

  3. elle says:

    Hello! I made these, but the consistency of the inside is gelatinous (not fluffy) and never seemed to be cooked through no matter how long I cooked them on the griddle. Could it be due to the processing/blending of the quinoa from whole cooked form to liquefied state of the pancake batter? I made them for my little one who has gluten issues and want to make sure they’re safe to eat because the inside isn’t fluffy like a standard pancake. Thanks for your response!

    • Chef Kirsten says:

      Hi Elle!

      I am so sorry you experienced this, thank you for letting me know and hopefully I can trouble shoot the issue! I have made these hundreds of times and they always turn out light and fluffy and tender in the middle, I have also received nothing but positive feedback on these, I know of several people that make them weekly because the entire family loves them. There are a couple of things that may have happened, can you let me know if any of these things apply?
      1. The quinoa you use needs to be cooked light and fluffy. If it is too moist or “gluey”, cooked with too much water and/or for too long, this may have happened.
      2. They may be too big, the dollop for each pancake should be a scant 1/3 cup.
      3. The batter could potentially be over processed, perhaps in a Vitamix? The batter should be blended just until smooth. The consistency should be just like regular pancake batter.
      4. Perhaps the griddle too hot so the outside cooked far faster than the inside?

      Let me know if any of these things could be the issue and if not, let me know anyway and perhaps we can figure it out! I really want you to have success with the recipe, they are really phenomenal, light, fluffy and amazing! 🙂

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