Leftover cooked quinoa is a delicious and protein-packed addition to pancakes. It adds wonderful texture, without any added taste. An added bonus? They're so easy to change from gluten-full to gluten-free! These pancakes can be flavored and topped however you'd like. From coconut to lemon and raspberry, have fun making this tasty breakfast treat.
Stir together the flour, quinoa, malted milk powder, brown sugar, baking powder, cinnamon, and salt in a medium bowl until well blended.
In a separate bowl, whisk together the milk, eggs, oil, vanilla, and extract or flavor until combined.
Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the quinoa, but shouldn't have dry lumps.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F, and lightly grease. The pan or griddle is ready if a drop of water skitters across the surface, evaporating immediately.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
For pancakes without the added texture, substitute 1/2 cup (55g) of quinoa flour for the 1 cup (184g) of cooked quinoa.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
