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Qunioa Pancakes

Don't knock them until you've tried them! These pancakes will convert any Quinoa skeptic; husbands included!
Prep Time20 mins
Cook Time5 mins
Total Time30 mins
Servings: 3
Author: lisa@mummymade.it



    Quinoa Pancakes

    • 1 Cup cooked Quinoa approximately 1/3 Cup raw Quinoa
    • 1/3 Cup Arrowroot/Tapioca
    • 2/3 Cup Almond Meal
    • 2 teaspoons Baking Powder
    • 1 teaspoon Cinnamon
    • Dash Salt
    • 1 teaspoon Vanilla Extract
    • 2 Eggs
    • 1/4 Cup Milk of choice
    • 2 Tablespoons Maple Syrup or honey
    • Banana sliced for serving
    • Whipped Coconut Cream for serving
    • Extra Maple Syrup or Honey for serving

    Toffee Nuts

    • 1/4 Cup chopped Almonds
    • 2 teaspoons Maple Syrup



      Quinoa Pancakes

      • Cook the Quinoa- place 1/3 cup of raw Quinoa in a saucepan with 2/3 cup water. (The ratio is double the water to Quinoa). Bring to the boil and simmer on low, covered, for 12-15 minutes or until all the water has been absorbed. Gently fluff the Quinoa with a fork and allow to cool before using (the Quinoa can be cooled in the fridge)
      • Whisk the Quinoa and dry ingredients in a bowl and whisk together.
      • In a separate bowl, whisk the wet ingredients together.
      • Add the wet mixture to the dry and stir together until combined.
      • Use a fry pan and warm over a medium heat.
      • Grease the fry pan and, using a 1/4 or 1/3 cup measure, pour the pancake mixture into the frying pan. Depending on your frying pan you may have room to cook 2 at a time.
      • After 2-3 minutes, when there are visible bubbles on top of the pancake and the bottom is slightly browned, flip the pancake and cook for another 1-2 minutes, or until the bottom is slightly browned.
      • Remove the pancake from the frypan.
      • Continue with the rest of the mixture. It will make approximately 7 pancakes.
      • Serve with Whipped Coconut Cream, sliced banana, maple syrup and toffee nuts.

      Toffee Nuts

      • Place the maple syrup into a small saucepan. Add the chopped nuts and stir over a medium heat for 5 minutes, or until the nuts are covered in the maple syrup and slightly browned.


      Adapted from Martha Stewart