Looking for Quinoa Recipes? Try These Pancakes
We love simple, nutritious quinoa recipes, and when they hit other marks (like being gluten-free and vegan), it’s even better. No wonder our first thought upon seeing this healthy quinoa pancake recipe was to share it!
Chef Talya Lutzker shares the full superfood recipe in this great video from our affiliate friends at Grokker. Overall, it’s a really simple one — it has just a few ingredients and you can make them in only minutes. However, you will need to soak the quinoa (overnight or even longer) before getting started, so make sure to plan well ahead!
One of Our Fave Quinoa Recipes: Pancakes
Author: Chef Talya Lutzker
Power pancakes for breakfast! Get ready for a gluten free and high protein pancake that will have your mornings off to a strong start. Soak your quinoa overnight, and then whip these delicious breakfast pancakes up in under 10 minutes! Stay healthy with Chef and Ayurvedic Practitioner Talya Lutzker.
- ½ cup water
- 1 cup of quinoa
- 1 teaspoon salt
- Coconut oil
- Maple syrup for serving
- Place the quinoa in a large bowl and cover with 4 cups of water. Let the quinoa soak overnight or all day, for at least 8 hours.
- Take out the quinoa to drain and rinse. Stir in the salt and place 1 cup of the soaked quinoa into a blender or Vitamix.
- Add ½ cup fresh water and 1 tsp of salt and grind. The consistency should look and feel just like pancake batter, not too thick and not too thin.
- If the quinoa is too liquid, add an additional 2 tablespoons of quinoa and grind again until the consistency is right.
- If the quinoa is too dry, add 2 tablespoons of water at a time until the consistency is like a smooth pancake batter. Melt the coconut oil over medium heat in a large, wide skillet.
- In a pan add coconut oil. Pour ¼ cup of the batter into the skillet. Cook for about 1 & ½ minutes, or until the batter bubbles a little in the center and the edges turn a golden brown. Turn the pancake over and cook for another minute, or until the color is golden brown on the second side.
- Serve with maple syrup and Vitamineral Green!
What’s your favorite way to eat quinoa? I’m a big fan of sprinkling it on a salad. —Kristen
This recipe says to soak 1 cup of dry quinoa, but then says to use only 1 cup of the soaked quinoa for the pancake batter (plus a little extra if too thin). What do you do with the rest of the (unused) soaked quinoa?
I’m checking into this for you! I suspect that the extra is recommended to have on hand in case your batter is too thin (since it would be hard to soak it overnight at the point that you realize you have thin batter), but I’ll see what I can find out and report back if there’s more to it than that. Good question!
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