Quinoa buttermilk pancakes

September 22, 2014 Published by Dina

If you have been following this blog you would know that I am a big fan of the breakfast ritual. I consider a leisurely breakfast a luxury and indulge in it whenever possible. Not every day. Most mornings breakfast is a steaming bowl of oatmeal with seasonal fruits enjoyed on the patio when the weather is good or indoors when it’s too cold outside, but even then, simple as it is, I try to enjoy the moment and not rush it. Occasionally on weekends I vary the menu and then pancakes are high on my breakfast list. A fluffy stack of griddle cakes is a welcome change but then I go all the way: syrup, whipped cream, the works.

Today was one of those “no oatmeal” days and I wanted to make pancakes. I have been cooking with quinoa lately and have some cooked quinoa in the fridge. While I am on the quinoa bandwagon I might as well add them to pancakes, so here is an easy pancake recipe that benefits from the addition of quinoa. It adds a nutty flavour and good texture. Quinoa by itself is good for you but by the time you add the eggs, dairy and butter, I am not making any health claims for this recipe but it is delicious. A nice weekend change from the daily oatmeal.

The recipe makes about 10 pancakes, depending on the size of the scoop.



1 cup flour

1 cup cooked quinoa

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon salt

2/3 cup buttermilk

2 eggs

1 tablespoon melted butter or oil

1 teaspoon vanilla


Cooked quinoa

Cooked quinoa



Combine flour, cooked quinoa, baking powder, baking soda, sugar and salt in a large bowl.

Mix the buttermilk, eggs, butter and vanilla in a small bowl.

Add the buttermilk mixture to the flour mixture and fold with a spatula only until combined, don’t over mix.

Heat up a pancake griddle (I use  an electric flat griddle) to high.

When griddle is hot spray with non-stick oil, just a thin film is enough.

Scoop the batter with an ice cream scoop and drop the mounds onto the hot griddle, spacing them a couple of inches apart.

Cook the pancakes, turning over once to brown the other side.

Serve with maple syrup and whipped cream.

Berries or other fruit are always good on pancakes.



Quinoa pancakes

Quinoa buttermilk pancakes


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