Red quinoa and Chia Seeds Mini Pancakes

May 30, 2015 Published by Dina

Two pancake recipes in one week seems like a lot but that’s how sometime things go. I cooked red quinoa the other day and wanted to try it in a couple of different dishes. Pairing it with vegetgables is the predictable choice (and I did make red quinoa with shaved carrots and asparagus) but I thought I’d try it with pancakes and loved the results. The pancakes had nutty flavour with good texture and the chia seeds added an element of interest. I added the chia seeds at the end so they don’t disappear into the batter and remain suspended. I made the pancakes small, that’s how I like pancakes and served them with maple syrup, whipped cream and beautiful local strawberries. I didn’t hear any complains.

We are getting ready for a road trip down the Pacific Coast Highway along the Oregon coast to California. We have an event to attend at Cass Winery in the Paso Robles area. Planning to come back through Washington and Oregon wine country so it promises to be an interesting experience. Stay tuned. If you know of any must stop places along the way I am happy to hear from you.

Makes about 18-20 small pancakes.



1 cup flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

A pinch of salt

1 cup cooked red quinoa

2/3 cup buttermilk

2 eggs

1 tablespoon oil

1 teaspoon vanilla

1 tablespoon raw chia seeds



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

Add cooked quinoa and and mix it in.

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.

Add the chia seeds and lightly mix them in to distribute through the batter.

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

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

Scoop the batter with a small 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.




Red quinoa and cia seeds mini pancakes

Red quinoa and cia seeds mini pancakes



Fresh strawberries



Red quinoa

Red quinoa




  • Laura says:

    Sounds like a great road trip! I’ve always wanted to drive the Pacific Coast Highway. Can’t wait ot hear all about it.

    • Dina says:

      Hi Laura, I have only driven parts of it south of San Fran. Looking forward to the gorgeous scenery.

  • Nicole says:

    How many does this serve?

    • Dina says:

      Hi Nicole, I got about 18 small pancakes out of the batch, so it serves about 4 people. Thanks for stopping by the blog.

  • Jaelene Mannerfeldt says:

    Hello Dina,
    Your road trip sounds perfect. Safe travels and enjoy every aspect of it.
    Your recipe looks good as well,however, you say quinoa and chia seeds, however, I do not see what quantity of chia seeds needs to be added. It is possible that my computer ate the chia seeds.
    Love the blog and sending you a hug on the weekend morning. regards to George.

    • Dina says:

      Morning Jaelene, thanks for catching, I made the correction. I used 1 tablespoon of raw chia seeds and added them after the batter was mixed. Fold them in gently to make sure they remain suspended in the batter. 1 tablespoon is plenty because they are so small. Enjoy. We are looking forward to the PCH trip, I have only done portions of it before. Beautiful country and I love exploring new territory. Love to you and family.