Name: Quinoa Pancakes – A Protein-Packed Breakfast Twist
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Yield: 4
Ingredients: 1 ½ cups King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free All-Purpose Flour, 180g for all-purpose; 234g for gluten-free; 1 cup cooked quinoa, 184g; 1 malted milk powder, omit for gluten-free version; 2 light brown sugar or dark brown sugar, packed, 25g; 2 baking powder; 1 ground cinnamon; ½ table salt; 1 cup milk, 227g; 2 large eggs; ¼ cup vegetable oil, 50g; 1 King Arthur Pure Vanilla Extract; ¼ flavor or 1 teaspoon extract of your choice

Quinoa Pancakes – A Protein-Packed Breakfast Twist

Leftover cooked quinoa adds wonderful texture and a protein boost to these fluffy pancakes. They're easily made gluten-free and can be flavored with your favorite extracts or toppings.

Prep13 min

Cook7 min

Total20 min

DifficultyEasy

Servings4

These pancakes are a fantastic way to use up leftover cooked quinoa, turning a simple breakfast into a hearty, protein-rich meal. The quinoa adds a pleasant, subtle texture without overpowering the flavor, making them a versatile base for any topping.

Whether you prefer classic maple syrup and butter, or something more adventurous like coconut flakes and raspberries, these pancakes are your canvas. They're also incredibly adaptable: swap the all-purpose flour for a gluten-free blend to suit dietary needs, and have fun experimenting with different extracts like lemon, almond, or coconut.

Method

In a medium bowl, whisk together the flour, cooked quinoa, malted milk powder (if using), brown sugar, baking powder, cinnamon, and salt until evenly combined.
In a separate bowl, whisk the milk, eggs, vegetable oil, vanilla extract, and your chosen extract or flavor until smooth and well blended.
Pour the wet mixture into the dry ingredients, whisking continuously until just combined. The batter will have some texture from the quinoa but should be free of dry lumps.
Heat a heavy frying pan over medium heat or preheat an electric griddle to 375°F. Lightly grease the surface. The pan is ready when a drop of water sizzles and evaporates immediately.
Pour 1/4 cupfuls of batter onto the hot griddle. Cook until bubbles form and start to break on the surface, about 2 minutes. Flip the pancakes and cook the other side until golden brown, about 1 1/2 to 2 minutes more. Flip only once. Serve immediately.

💡 Tips

For the fluffiest pancakes, do not overmix the batter; a few lumps are fine.
If using the gluten-free flour, let the batter rest for 5 minutes before cooking to allow the flour to hydrate.
Serve with maple syrup, fresh fruit, or a dollop of yogurt for extra protein.

Quinoa Pancakes – A Protein-Packed Breakfast Twist

Ingredients

Method

💡 Tips

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