Ingredients
Scale
- For the Quinoa:
- ½ cup uncooked quinoa (any color: white, red, black, or tri-color)
- 1 cup water or vegetable broth (for cooking quinoa)
- Dry Ingredients:
- 1 ½ cups all-purpose flour (or use a 1:1 gluten-free baking blend for gluten-free pancakes)
- 2 tablespoons granulated sugar (or coconut sugar, maple syrup for a refined sugar-free option – if using liquid sweetener, add with wet ingredients)
- 2 teaspoons baking powder (ensure it’s fresh for maximum fluffiness)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but highly recommended for warmth)
- ¼ teaspoon ground nutmeg (optional, for a classic pancake spice note)
- Wet Ingredients:
- 1 ¼ cups buttermilk (or make your own: 1 ¼ cups milk + 1 ¼ tablespoons lemon juice or white vinegar, let sit for 5–10 minutes)
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted and cooled slightly (or coconut oil, or a neutral vegetable oil)
- 1 teaspoon vanilla extract
- The Star:
- 1 cup cooked and cooled quinoa (from the ½ cup uncooked quinoa above)
- For Cooking:
- Butter or oil for greasing the griddle or pan
Instructions
- Cook the Quinoa (if not already prepared):
- Rinse the ½ cup of uncooked quinoa thoroughly under cold running water using a fine-mesh sieve. This removes any saponins, which can impart a bitter taste.
- In a small saucepan, combine the rinsed quinoa and 1 cup of water or broth. Bring to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is tender with the germ “spirals” visible.
- Remove from heat and let it stand, covered, for 5 minutes.
- Fluff the quinoa with a fork and spread it on a plate or baking sheet to cool completely. You need 1 cup of cooked quinoa for the recipe. Allowing it to cool prevents it from prematurely cooking the eggs in the batter.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar (if using dry), baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if using). Whisking helps to aerate the flour and distribute the leavening agents evenly, contributing to a fluffier pancake.
- Prepare the Wet Ingredients:
- In a separate medium mixing bowl, whisk together the buttermilk, lightly beaten eggs, melted and cooled butter (or oil), and vanilla extract. If using maple syrup as your primary sweetener instead of granulated sugar, add it here.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Mix with a whisk or a wooden spoon just until combined. It’s crucial not to overmix. A few lumps are perfectly fine and are a sign of a tender pancake batter. Overmixing develops the gluten in the flour, which can lead to tough pancakes.
- Incorporate the Quinoa:
- Gently fold the 1 cup of cooled, cooked quinoa into the pancake batter. Again, mix just until it’s evenly distributed. The batter will be relatively thick.
- Rest the Batter (Optional but Recommended):
- If you have time, let the batter rest for 5-10 minutes. This allows the flour to hydrate fully and the baking powder to start working, resulting in even fluffier pancakes.
- Cook the Pancakes:
- Heat a large non-stick skillet, griddle, or well-seasoned cast-iron pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
- Lightly grease the hot skillet with a little butter or oil. Wipe off any excess with a paper towel to prevent greasy pancakes.
- Pour or ladle about ¼ cup of batter per pancake onto the hot griddle, leaving some space between them for easy flipping.
- Cook for 2-3 minutes per side, or until bubbles start to appear on the surface of the pancakes and the edges look set. The underside should be golden brown.
- Carefully flip the pancakes using a thin, wide spatula and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
- Adjust the heat as necessary during cooking. If the pancakes are browning too quickly before the inside is cooked, reduce the heat slightly.
- Keep Warm and Serve:
- As the pancakes are cooked, you can transfer them to a baking sheet in a warm oven (around 200°F or 90°C) to keep them warm while you cook the remaining batter.
- Serve immediately with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450