Best Joeys Quinoa Pancakes Recipes

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JOEY'S QUINOA PANCAKES



Joey's Quinoa Pancakes image

I've made these twice now and I have to say I just love the taste! I made my own corn flour from the Hopi Corn we grew in our garden. I think the fact that it was fresh really added to the delicious taste of these pancakes. I got the original recipe from the Quinoa Flour bag, but changed some of the ingredients to make it Vegan. I guesstimated it took about 2-3 minutes per side of pancake, but you will know when the bubbles form and the pancake has risen that it's time to flip it. You can always peek under the pancake to see if it's golden brown, then it's time to flip it. I doubled this recipe and it turned out just fine.

Provided by Chef Joey Z.

Categories     Breakfast

Time 24m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 10

1/3 cup quinoa flour
1/3 cup cornmeal
1/3 cup quick-cooking rolled oats
1 tablespoon raw sugar
1/2 teaspoon sea salt
3 tablespoons sunflower oil
1 1/2 teaspoons baking powder
1 cup coconut milk (or other non dairy milk)
1 tablespoon lime juice (or lemon added to the milk to make it sour aka butter milk)
1 egg substitute (I used Ener-G)

Steps:

  • Put the lime juice into the non-dairy milk.
  • Combine all the dry ingredients in a bowl and mix together well.
  • Then, add in the sour milk, prepared egg substitute and the oil into the dry ingredients.
  • Whisk together well.
  • NOTE: Put about 1/4 cup of the batter into the hot oiled pan pan.
  • Fry in a non-stick pan until bubbles form on the top of the pancakes. Then flip and cook the other side. You might have to add a tiny bit more oil for each new batch you cook. It depends on the pan.
  • Serve warm with vegan margarine and maple syrup -- mmmm.
  • Bon Appetit!

OATMEAL QUINOA PANCAKES



Oatmeal Quinoa Pancakes image

Make and share this Oatmeal Quinoa Pancakes recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 20m

Yield 14 serving(s)

Number Of Ingredients 11

1 cup quick-cooking rolled oats
2 cups buttermilk, divided
3/4 cup quinoa flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 large egg
2 tablespoons vegetable oil
1 tablespoon honey
cooking spray

Steps:

  • In small bowl, combine oats and half the buttermilk. Let stand 10 minutes.
  • In large bowl, whisk together quinoa flour, baking powder, cinnamon, baking soda and salt. Add oat mixture, the remaining buttermilk, egg, oil and honey. Stir until blended.
  • Heat skillet over medium. Spray with cooking spray. Pour ΒΌ cup batter per pancake.

Nutrition Facts : Calories 63.5, Fat 3, SaturatedFat 0.6, Cholesterol 14.7, Sodium 231.6, Carbohydrate 7.1, Fiber 0.7, Sugar 3, Protein 2.4

QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)



Quinoa Pancakes or Waffles (Gluten Free) image

From Recipes for Food Allergies by Marilyn Gioannini. Amaranth flour can be substituted for the quinoa flour.

Provided by NELady

Categories     Breakfast

Time 20m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 9

3/4 cup quinoa flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 dash salt
1/2 cup prune juice or 1/2 cup non-dairy milk substitute
1 tablespoon vegetable oil
1 tablespoon honey (optional)
1 small apple, grated (about 3/4 cup)
1 egg (optional)

Steps:

  • Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
  • Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
  • Add grated apple and egg to liquid mixture.
  • Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
  • If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
  • Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
  • WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.

Nutrition Facts : Calories 65.9, Fat 3.5, SaturatedFat 0.5, Sodium 131.2, Carbohydrate 9.4, Fiber 1.3, Sugar 6.9, Protein 0.2

QUINOA PANCAKES



Quinoa Pancakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 5 servings (15 pancakes)

Number Of Ingredients 12

1 cup white rice flour or gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup coconut yogurt, such as COYO dairy-free yogurt
1/3 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, plus more for serving
1 cup cooked quinoa, cooled
Coconut oil or grapeseed oil, for the pan
Unsalted butter, for serving

Steps:

  • In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
  • Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.

APPLE-CINNAMON QUINOA PANCAKES



Apple-Cinnamon Quinoa Pancakes image

My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 pancakes.

Number Of Ingredients 13

3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1/3 cup vanilla almond milk
2 tablespoons maple syrup
1 tablespoon canola oil
1 teaspoon vanilla extract
1 medium Gala apple, shredded
1 cup ready-to-serve quinoa
1 tablespoon butter or canola oil

Steps:

  • Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa., In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 538mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic exchanges

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