When I first saw a recipe for quinoa pancakes, I thought it sounded awful. I’m usually proven wrong, and this was no exception… these pancakes are one of my favorite breakfasts!
If you’ve never used quinoa (pronounced KEEN-wa) before, it can function as a grain in recipes, but it is actually a seed. Quinoa is high in protein. You have to cook it to make it soft, and I actually soak my quinoa overnight or for an entire day. I will make a big batch of quinoa (recipe coming soon) and use it throughout the week.
If you want to make these pancakes, it’s not required to soak the quinoa overnight, you can just cook it as you would something like oatmeal. But soaking can increase digestibility and make your tummy happier. :) I do notice a difference when I don’t soak it, so I just plan ahead and make a big batch. (Here is the recipe for soaking quinoa!)
Here is the recipe for the pancakes!
- ½ cup cooked quinoa
- 1 egg
- splash of vanilla
- 2 tsp maple syrup, divided
- ½ banana, sliced and divided
- chopped walnuts or pecans
- Heat pan over medium (or just slightly warmer) heat.
- Combine quinoa, egg, 1 tsp syrup, and vanilla and stir.
- Add ¼ of a sliced banana and mash into the batter.
- Spray your preheated pan with nonstick spray (I like Spectrum Coconut Spray Oil).
- Pour out 3 pancakes. You may have to flatten them a bit with a fork because the mashed bananas can make them heap!
- Cook until they are set and can be flipped, a few minutes.
- Flip and cook the other side until done.
- Top with 1 tsp syrup, ¼ sliced banana, and chopped nuts.
Now I probably wouldn’t give these to your kids selling them as normal pancakes. They have a different texture due to the quinoa, and they aren’t very sweet. A certain husband I know won’t eat them regularly, either. But I think they make a great breakfast!