Quinoa Pancakes

6-8 large pancakes
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Quinoa gives these standard buttermilk pancakes some great texture. A perfect use for leftover quinoa!


2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 Tablespoons brown sugar
1 Cup cooked quinoa
1 ripe banana, mushed (opt.)
2 large eggs
1 Cup milk
1/2 Cup buttermilk
4 Tablespoons unsalted butter, melted


1) Cook quinoa according to instructions.  Let cool a bit before using in pancakes.  Using leftover quinoa is the best option.

2) Mix dry ingredients together in a large bowl.

3) In a smaller bowl, mash banana until it’s a paste.  Stir in wet ingredients (milks and eggs) and quinoa.

4) Mix wet stuff into dry stuff and stir well to combine.

5) Finally, stir in melted butter.

6) Put a nonstick pan or griddle over medium heat and once hot, add a tiny pad of butter or spray with nonstick spray.  Ladle on about 1/2 Cup of batter.  Feel free to make them bigger or smaller.  That’s just a good starting size.

7) When bubbles form on top of the pancake and the edges firm up a bit, flip it!

8) Cook for a minute on the second side.

9) Serve immediately with syrup and butter.