4 Pancakes With Quinoa Flour Recipe

I was hoping to post another recipe pancakes with quinoa flour recipe today. Unfortunately, it is too hot to be baking! I have a jar of beautiful quinoa sprouts in my refrigerator, waiting to be dehydrated, and ground into flour. Until then, I thought it would be fun to experiment and try some flourless recipes. I based this recipe off a basic pancake recipe. I used quinoa sprouts in place of flour and omitted the liquid since my shoots were wet. This recipe is super easy and very nourishing! 

Pancakes With Quinoa Flour

Here are 4 Pancakes With Quinoa Flour Recipe : 

1. Original Quinoa Pancakes


  • 2 cups Organic Quinoa Flour
  • 4 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2 cups + 1 Tb Water
  • 2 Tb Vegetable Oil


  1. Mix dry ingredients in a bowl. Add liquids and whisk to mix. 
  2. Preheat pancake griddle until a drop of water will dance on it. (Oil or spray griddle as needed). 
  3. Spoon batter onto hot griddle to make pancakes about 4-5 across. Turn when edges seem dry (they won't brown much because they don't contain sugar). 
  4. Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread). 
  5. The batter may thicken as it stands. Before spooning subsequent rounds of cakes on the grill, stir in 1-2 tablespoons of water as needed.

Makes 12 pancakes.

Servings Size: 1 Pancake

Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber

2. Healthy Recipe Quinoa Pancakes 

I love me some pancakes, but I love them, even more when I can eat them with a guilt-free conscience. Thanks to these quinoa pancakes, I'm munching away on some syrupy pieces of heaven. Topped with fresh fruit and a pat of butter, these are delicious for a breakfast treat. Paired with some more savory toppings like salmon, crème fraîche (or Greek yogurt), and chives, they'd make for a delightful afternoon or evening bite.


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


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.

Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into the skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on the underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if over-browning). Serve with maple syrup and fresh fruit or preserves if desired.

Makes about 12. 

3. Quinoa Flour Pancakes for Breakfast

Makes 6 Pancakes 


  • 1 cup quinoa sprouts
  • 1-2 tablespoons raw honey or stevia to taste
  • 1 1/2 tablespoons coconut oil
  • 1 egg (can be substituted with 1 Tbs ground flax mixed with 2 Tbs water)
  • 1/4 teaspoon cinnamon
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • Toppings - I used coconut butter


  1. Process quinoa sprouts in a food processor or blender until a wet batter is formed, 3-5 minutes.2. Add wet ingredients and process until blended.
  2. Mix dry ingredients together in a separate bowl. Add dry mix to batter and mix well.
  3. Heat greased-cast iron skillet to low/medium heat.
  4. Using 1/4 a cup at a time, pour batter onto skillet.
  5. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. Flip pancake and cook for a minute or two. Repeat.

Serve and enjoy!

4. Gluten-free Quinoa Pancakes Recipe

I have been struggling to fine-tune these pancakes for several weeks now. I had never used quinoa flour before and wanted to feature it in new recipe creation. I also wanted to give people who read my blog a taste of how I mix powders together for general-purpose mixes. 

These pancakes come out pretty thick and fluffy with a moist and tender yet resilient texture. The quinoa flour lived up to its reputation of having a slightly bitter flavor. I used Ancient Harvest brand. Does anyone have any tips for another brand to try? I thought the best way to work with this flavor was to use buttermilk instead of or in addition to milk. The sourness of buttermilk counteracts the bitterness of the quinoa.

Update: I've made these pancakes several times since I posted this recipe, and they have never failed.  I serve them to people who regularly eat wheat with excellent results.  I have my flour arranged in my cupboard now, so it's easy to mix everything together.  I really need recipes to be comfortable in the morning!

Preheat grill or cast-iron skillet. In a large bowl, mix together the dry ingredients: 
  • 1/2 Cup Quinoa Flour
  • 2/3 Cup Brown Rice Flour
  • 1/4 Cup White Rice Flour
  • 2 Tbsp Sorghum Flour
  • 1 Tbsp Tapioca Flour
  • 1 Tbsp Potato flour
  • 3 Tbsp Sugar
  • 1/4 tsp Xanthan gum
  • 1/2 tsp salt
  • 2 tsp baking powder

In a smaller bowl, combine: 
  • 2 Cups milk or buttermilk (or a combination of the two)
  • 1 egg, whisked
  • 3 Tbsp melted butter 


  1. Put the wet ingredients into the dry ingredients and stir until well-combined.
  2. Don't fret about over-stirring: this worry is reserved for gluten-bearing flours!
  3. Let the mix stand for a minute to thicken.
  4. Re-stir and pour the batter onto the griddle to make the size of the pancake that you desire.
  5. Cook as you would regular pancakes: after a few minutes, the pancakes will form bubbles.
  6. Flip them and cook the other side.
  7. If the batter is too thick, you will not see any bubbles come up, and your pancakes will be raw inside even after browning both sides.
  8. Add one tablespoon of milk or water to the mix, stir, and try again.
  9. If the batter is too thin, the pancakes will be too flat, and the dough will be too moist inside when cooked.
  10. Add one tablespoon of rice flour, combine thoroughly, and try again. 
Serve the pancakes with your favorite toppings.

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