Best Oatmeal Quinoa Pancakes Recipes

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

Ingredients

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

QUINOA PANCAKES

Quinoa Pancakes image

The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that's hefty but not heavy.

Provided by Martha Rose Shulman

Categories breakfast, brunch, easy, quick, main course

Time 20m

Yield 15 pancakes (five servings)

Number Of Ingredients 12

Ingredients

1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

Steps:

Sift together the flours, baking powder, baking soda, sugar and salt.
In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
Serve hot with butter and maple syrup.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 7 grams, TransFat 0 grams

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

Ingredients

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.

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

Ingredients

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 ¼ 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