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Quinoa Almond Pancakes Recipe

by Jeanette on February 19, 2014 · 39 Comments
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These tender Quinoa Almond Pancakes are perfect when you’re craving comfort food but want something a little bit healthy.
Quinoa Almond Flour Pancakes

I’m always trying to sneak in healthy ingredients for my kids, so on one recent snow day, I whipped up these Quinoa Almond Pancakes for breakfast. I had cooked quinoa from the night before (I always make extra cooked grains so I can throw them into whatever I think of) so making these pancakes was easy.

Quinoa Almond Flour Pancakes

My kids are not big fans of quinoa. They just don’t like the texture or the taste, so I pureed the quinoa and pancake ingredients in a blender until it was nice and smooth.

Quinoa Almond Flour Pancakes

These are tender pancakes and a real treat when you’ve got a hankering for something special for breakfast – a great way to fill up your tummy with all sorts of goodness. Top with some fresh berries or caramelized bananas for something extra special.

I had a little fun learning how to make this gif for you all. Cool right?! Have a great day and remember…Choose To Be Happy!

Quinoa Almond Flour Pancakes

Quinoa Almond Flour Pancakes

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 15-16 pancakes (1/4 cup batter each)

I have included weights for the cooked quinoa and almond flour as the moisture content of both may affect the consistency of the batter. Start with 1/2 cup milk and use more if needed to reach a thick batter consistency. These are delicate pancakes, so flip carefully.

Ingredients

  • 1 cup cooked white quinoa (4.7 ounces)
  • 1 cup almond flour (1.9 ounces - I used Honeyville)
  • 4 tablespoons coconut oil
  • 2 eggs
  • 1/2-1 cup almond milk, depending on consistency desired
  • 4 teaspoons baking powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

  1. Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.
http://jeanetteshealthyliving.com/2014/02/quinoa-almond-pancakes.html

This post has been linked up to Tidy Mom’s I’m Lovin’ It.

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Comments

  1. I love how much health there is in these and yet how fluffy they are! You would never know there’s so much goodness packed into them!

  2. Perfection! I love this quinoa and almond flour pancake recipe, Jeanette! You’re such a sneaky mom. ;) Love the gif, too. Thanks for sharing, girl. Pinning tonight!

  3. Thanks Stacy – I am pretty sneak aren’t I ;). I just have to hide the ingredients so the boys don’t see what I’m using when they come around the kitchen.

  4. YES please! LOVE!!

  5. Love that syrup drizzle at the end, makes me want to dive right in!

  6. I love that you made quinoa pancakes – such a healthy and awesome idea! Hehe, and I love how sneaky you are too – I have to do the same with my lil guy and hubby – I’ve tried making pancakes using oats and coconut flour and can’t wait to try using quinoa next. Great recipe, thanks for sharing and love that gif!

  7. The proportions for milk were way off. I got an almost watery texture. I had to add an additional cup of flour to thicken. Is there a typo?

    • Hi Holly, thanks for trying the recipe and letting me know what happened. My pancakes turned out fine with these proportions, but the difference between your results and mine might be due to differences in the moisture content of the cooked quinoa (how wet or dry your cooked quinoa is) and the density of the almond flour (some brands are lighter than others, e.g., I’ve found big variances in the density of Trader Joe’s vs. Honeyville’s almond flour). My quinoa was on the dryer side (like a pilaf), and I used Honeyville almond flour. You got my curiosity going, so I just made two more batches, one using half a cup of milk in one batch and another with one cup of milk. They both worked (the one with 1 cup milk was pourable; the one with 1/2 cup milk was much thicker so I used a 1/4 cup measuring up to scoop it out), The ones I made with less milk, although fluffier, were drier and fell apart. I’ve modified the recipe to include weights for the cooked quinoa and almond flour, and suggest that anyone making this recipe start with less milk and mix in more to get the right consistency (semi-thick batter). As noted in the recipe, this is a delicate pancake, so it also helps to make sure the pancake is cooked well on one side before flipping it. Now, I am stuffed with pancakes ;).

  8. These sound great.
    Question though: the 4 TBSP of coconut oil, does that go in the batter/blender as well or is that just for the pan?
    Thanks!

    • Allison – the coconut oil goes right into the blender with all the other batter ingredients. Start with 1/2 cup milk and check the consistency of the batter – it should be relatively thick but pourable. If it’s too thick, add a little more milk. As noted in the recipe, depending on how dry/wet your cooked quinoa is and the brand of almond flour you use, the amount of liquid needed varies.

  9. Gorgeous Jeanette!!!! I used to make pancakes like these. Pinned and bookmarked.

  10. Jeanette,
    Can coconut milk be used instead of almond milk?

  11. Good to know! I was using Bob’s Red Mill almond flour, and it is very fine and light. I ended up with a huge batch, but my toddler is enjoying them breakfast after breakfast!

    • I learned this when I made a different almond pancake recipe and ran out of one brand and switched to another. The batter was entirely different. Now, I try to weigh my almond flour to make sure the volume is consistent. With gluten-free flours, weighing them out if possible is the best option as different flours have different densities.

  12. I absolutely love this recipe and can’t wait to give it a try. I’ve been trying to make my baking healthy as well. Thank you for this recipe.Please check my blog full of heels and buns :) http://www.heelsandbuns.com
    x
    K

    • Thanks Ksenija, always challenging but fun when baking healthier, so it’s so rewarding when you end up with something that works and everyone enjoys ;)

  13. I’m so incredibly excited that I came across your blog today. This recipe is just one of many of your’s that I’ve added to my ZipList recipe box.
    These – Oh boy! I want them now!

  14. Have you worked with Quinoa flour before?

  15. Love finding this recipe, since I cut out white flour in my diet. I also love that you use maple syrup, instead of sugar in the recipe. Your pancake recipe sounds amazing! Hugs, Terra

  16. Chris Zavitz says:

    First time visitor to your site and recipes. I made the pancakes. They were the most delicious I’ve ever made. Thank you so much for sharing. I love the quinoa in them.

    • Jeanette Jeanette says:

      Chris, thanks so much for letting me know you tried this recipe and enjoyed it! I was really happy that I could sneak quinoa into these pancakes ;)

    • Jeanette Jeanette says:

      Chris – so glad you tried these pancakes and loved them! Thanks so much for stopping back to let me know how they turned out. I always enjoy hearing from folks who try my recipes.

  17. Just made these and although the flavor was DELIGHTFUL, they were way too delicate, and therefore I did not end up with any “pancakes”. They completely fell apart when I tried to very gently flip them. Bummer! Could be that I don’t use a nonstick pan? I’ve made several pancake recipes over the past couple weeks, however, with this my same pan and haven’t had any trouble. I wanted to mention this in case anyone with only regular (stainless steel) pans considers attempting these.

    • Jeanette Jeanette says:

      Lucy – yes I did use a non-stick pan. These are very delicate pancakes, so they need to be flipped very gently. The batter might need to be thicker or sturdier and more oil would probably be needed if made in a stainless steel pan. A seasoned cast iron pan might work better.

  18. Robin Oliveri says:

    Fantastic recipe. I didn’t have coconut oil so I used walnut oil, nor did I have almond flour so I used Trader Joes Italian chestnut flour (gluten free). It came out delicious!

    • Jeanette Jeanette says:

      Robin – so glad you tried this recipe and it turned out well for you. Thanks for sharing the substitutions you made!

  19. Was just wondering how these would freeze or if anyone has tried to freeze? I am so tired of oatmeal every morning and wanted to change it up by making a week long stash of these and freezing and taking out each morning. Thanks!

    • Jeanette Jeanette says:

      Debi – I haven’t tried freezing these, although I would imagine they should freeze fine since they sell frozen pancakes. I would just wrap them well in batches.

  20. Amazing!!! These were super delicious (plus they didn’t leave the kitchen a disaster). I just put my blender jar right on the scale and weighed the almond flour & quinoa right into it… Added the rest of the ingredients and blended it right up into the perfect consistency. Best of all, I feel good about what just went into my body vs. typical “pancake guilt” ;]

    Will definitely make again!

    • Jeanette Jeanette says:

      Kelly – so glad you tried this recipe and enjoyed it. Thank you so much for coming back to let me know how they turned out. I love hearing from readers who try my recipes.

  21. OMG! I made these this morning and I am in love! I could not believe how good they were. I will never make regular pancakes again. I served them with warm syrup and fresh strawberries. Heaven!

  22. Gwen – thanks so much for your support and I hope you’ll join in on the conversation in our new community, whether it’s asking questions, sharing your favorite recipes, tips, or other information!

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