Coconut Quinoa Pancakes

Today I am finally sharing one of my very favourite recipes with you! I’ve been making these guys at least once a month for over a year now, and will be continuing to do so for the foreseeable future. I pretty much always have some leftover quinoa in the fridge because it’s convenient and so darn healthy. This is the best way that I know of to use it up!


These are a bit more dense than your average pancake, but I swear you can’t taste the quinoa in them. My version is loaded with coconut in all of it’s forms (I may have an addiction…) so if you don’t like coconut you might need to make some substitutions. I’ve learned that this recipe is verrry versatile though, so don’t worry!


This take is significantly more nutritious than your average pancake, which I did to make myself not feel so terrible for eating them so often (pancakes are a bit of a soft spot for me). They also freeze very well, so you can pop them in the toaster/microwave for a quick weekday breakfast (or dinner. I am a huge fan of pancakes for dinner!)


Coconut Quinoa Pancakes

Adapted from Fitsugar 

Makes 8 – 10 small pancakes 

1 cup Cooked Quinoa

3/4 cup Whole Wheat Flour

2 tsp Baking Powder

1/2 tsp Sea Salt (course)

1 tbsp Ground Flax Seeds

1 tbsp Chia Seeds

1/4 Unsweetened Shredded Coconut

1 tbsp Coconut Oil, melted & cooled, plus more for pan

1 Egg + 1 Egg White

1/2 cup Coconut Flavoured Almond Milk

2 tbsp Maple Syrup, plus more for serving

1. In a medium bowl, whisk together cooked quinoa, whole wheat flour, baking powder, salt, flax and chia seeds, and shredded coconut. In a separate medium bowl, combine egg, egg white, milk, melted & cooled coconut oil, and maple syrup. Add wet mixture to the dry ingredients and stir to combine. Do not over mix.

2. Add coconut oil to a large skillet or griddle and melt over medium heat, spreading it to coat the surface. Once hot, drop the batter onto the surface using either a 1/4 cup or a 1/3 cup measure depending on how big you want the pancakes. Cook until bubbles appear on top, about 2 or 3 minutes.

3. Flip cakes and cook until golden brown on underside, about 2 more minutes. Repeat process with remaining batter, adding more coconut oil to the pan as needed. Serve with maple syrup, fresh fruit, or jam/jelly (my fave!)


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