Quinoa Pancakes Recipe (2024)

A good dairy free sub for buttermilk: add 1 T white vinegar to 1 cup soy milk. Let sit 5 min. Makes 1 cup.

Made these once as is (but used all whole wheat pastry flour), and they were excellent. Today I made a variation with cooked millet in place of quinoa and replaced 1/2 cup of flour with cornmeal. Also delicious!

we made these today and liked them a lot. my husband was sceptic at first but then surprised by the fluffy texture. i used whey instead of buttermilk ( we made melissa clark's ricotta) and i thought it would be a great way to use it up. not sure if it has the same effects as buttermilk, but it has some sourness, since the ricotta was made with lemon juice. ricotta is a great match for the pancakes, too.

These are actually amazing - you can taste the texture of the quinoa, but I made these a lemon poppy version (added lemon zest, 2 tbsp poppy seeds and juice of a lemon) so it blended with the poppy seeds and was really nice. Also subbed 1 c yogurt and 1/2 c almond milk because I didn't have buttermilk, and added ghee instead of canola oil. Shockingly fluffy! Freeze really well, too (just popped in toaster oven to warm up)

Here’s a tip for anyone that doesn’t want to keep buttermilk in the fridge for the few times you might need it: buttermilk powder. Keeps on the fridge for months and turns out just like the real thing. Just mix the powder in with the other dry ingredients and mix water in with the liquids. In the case of this recipe, I used 6 tbsp buttermilk powder and 1/2 cup water - less than called for, but the batter was nice and thick. Great pancakes!

I USE QUINOA FLOUR! No gluten! Organic apple sauce, and no sugar- delicious!

Excellent! I subbed in 1/4 cup almond meal and 1/4 cup coconut flour (because I had it) for part of the whole wheat flour. Really delicious.

Heavy quinoa taste. Kid liked it.

Has anyone tried making waffles instead of pancakes with this batter?

For vegan and gluten free option, I subbed 1/2 cup cornmeal, 1/2 cup sorghum flour, and 1/2 cup buckwheat flour for the 1 1/2 wheat flour it called for. I also made it vegan by using egg replacer to equal the two eggs and subbed oatmilk with a tablespoon of vinegar to replace buttermilk. I added a tbls of flax meal for extra binder and nutty-ness. They turned out great! We ate a few then froze the rest for an easy-pop-in-the-skillet breakfast.

OMG! It is so good!!! My fiancé said these are the best pancakes he ever had !

Best pancakes I’ve ever had! I used only AP flour, and Greek yogurt instead of buttermilk. The batter wasn’t super liquidy, more like a dough, so I was worried. But they came out perfectly! I was surprised how light and fluffy they are.

Works best with good fresh blueberries

Not a criticism, just genuinely asking: why add the quinoa? Is it to turn them into protein pancakes or is there some other reason?

Guess I started cooking too early this am and didn’t read the recipe closely. I made these without cooking the quinoa! Oh well, I tiny crunch to the pancakes but still good. Can’t wait to try these with cooked quinoa.

Sprinkle in some unsweetened shredded coconut

Great pancakes! I used one cup of whole wheat flour and half a cup of oat flour as I did not have any all purpose flour. As well, I substituted the buttermilk with Greek yoghurt, and added about quarter cup of flax seeds. Yum - we will make this again!

My new favourite pancake recipe. Substantially tender and delicious.

Here’s a tip for anyone that doesn’t want to keep buttermilk in the fridge for the few times you might need it: buttermilk powder. Keeps on the fridge for months and turns out just like the real thing. Just mix the powder in with the other dry ingredients and mix water in with the liquids. In the case of this recipe, I used 6 tbsp buttermilk powder and 1/2 cup water - less than called for, but the batter was nice and thick. Great pancakes!

Delicious! You can definitely taste the quinoa, but that isn't an issue if you like the flavor. It goes surprisingly nicely with the sweet blueberries and syrup. I only had a little buttermilk left so I mixed that with some plain greek yogurt and it worked just fine. Halved the recipe and it was the perfect amount for two hungry people.

Really good. Used olive oil and grape seed oil as I didn’t have canola. Otherwise followed the recipe. Added fresh blueberries. Incredible fluff and texture. Yes.