This easy quinoa pancake recipe is hearty and satisfying! Plump, fresh blueberries are scattered perfectly in each pancake so that they burst into your mouth with every bite!
Every year I tell myself when the blueberry season comes around I am going to go to a U-Pick farm and gather as many fresh blueberries as possible! My family can eat their weight in blueberries and fresh (local) produce always tastes so good.
For whatever reason, it is really easy for me to lose track of when the blueberry season begins and when it ends. I always seem to miss it. And if I do actually catch the season, the picking hours seem to be extraordinarily early (because you have to beat the crowd) and I can’t seem to get out the door in time.
Alas, no freshly picked blueberries for me.
Thank goodness my grocery store never runs out because blueberries and pancakes are the best way to start the day. And if those pancakes also have quinoa, well even better.
What Is A Quinoa Pancake Recipe?
Quinoa pancakes are pancakes made with wheat flour and all the pancake essentials, but also have cooked quinoa mixed in. These are not gluten-free pancakes as they do contain wheat flour but they do have health benefits that you cannot find in most traditional pancakes recipes.
What Goes Into The Quinoa Pancake Recipe?
- Almond Extract
- Whole Wheat Flour (I used Bob’s Red Mill Whole Grain Ivory Wheat Flour)
- Baking Powder
- Sugar (granulated and brown sugar)
- Fresh blueberries
You can modify this by using vanilla extract or even lemon zest and a splash of lemon juice.
You can use all purpose flour
You can use all granulated sugar
You can add ricotta or Greek yogurt for part of the buttermilk.
How To Make This Quinoa Pancake Recipe
I like to start by preheating my griddle pan to medium heat. You want your pan hot and ready for that pancake batter!
In a bowl whisk together the eggs, buttermilk, and extracts. In a large bowl, combine the flour, baking powder, salt, and sugars. Pour the wet ingredients into the dry ingredients, and stir just until combined. Mix in the cooked quinoa and the melted butter.
I like to add about 3/4 cup to1 full cup of fresh blueberries to my batter.
Coat your griddle pan with butter and ladle about a ¼ cup of the batter onto your hot pan and place a few fresh berries onto the pancake.
Cook until bubbles appear, then carefully flip the pancake and continue to cook until you have golden brown, fluffy pancakes.
Repeat the process until you have used up the remaining batter.
Can I Freeze Pancakes?
Yes! We always make a double batch to freeze for busy mornings. Make sure your pancakes are completely cool.
Arrange the pancakes in a single layer on a baking sheet and place the baking sheet in the freezer. When pancakes have frozen, stack the pancakes with sheets of parchment paper in between in each pancake. Place the stack in a zip top bag. The pancake should keep for 1-2 months.
Pancakes can be reheated in the microwave, toaster, or in the oven,.
The Benefits Of Adding Quinoa
Quinoa IS gluten free and it is high in protein, fiber, and contains amino acids and has more vitamins and minerals than many other grains.
Adding quinoa to your pancakes adds a nutritional boost especially when coupled with the whole wheat flour and the antioxidant-rich blueberries!
More Fresh Berry Recipes:
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- 2 eggs
- 1 ½ cups buttermilk
- 1 ½ teaspoons vanilla
- ½ teaspoon almond extract
- 1 ½ cups white whole wheat flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 3 tablespoons of butter, melted
- 1 cup cooked quinoa
- 1 ½ cup fresh blueberries
- Spray a griddle or a skillet with non-stick spray and heat over medium heat.
- Meanwhile, stir together the flour, both sugars, baking powder, and salt.
- In a separate bowl, whisk together the milk, the eggs and the extracts.
- Carefully stir milk into the dry ingredients. Pour in melted butter and stir until combined.
- Blend in quinoa and 1 cup of blueberries
- Pour out ¼ cup of batter onto the prepared pan. Add a few blueberries to the pancakes. Cook pancakes for 2-3 minutes per side or until golden brown.
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Nutrition InformationYield 12 Serving Size 1
Amount Per ServingCalories 147 Total Fat 5g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 40mg Sodium 308mg Carbohydrates 22g Fiber 2g Sugar 8g Protein 5g