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Quinoa Pancakes

  • Author: Living the Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x


  • 1 cup organic all-purpose flour
  • ½ cup Quinoa flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • Pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons coconut oil, melted down
  • 1 cup whole milk


  1. In a medium bowl, whisk together all the dry ingredients.
  2. Add the eggs, vanilla, coconut oil and ½ cup of whole milk. Whisk until everything is incorporated. If the mixture is very thick add the rest of the milk slowly while whisking. The batter should be a little clumpy but smooth enough to whisk through.
  3. Heat a large cast iron griddle and melt down a few pats of butter.
  4. Using a ladle pour the batter onto the hot pan. When the pancakes begin to bubble on top, flip and cook on the other side.
  5. Repeat until you have a desired amount of pancakes. If you have any leftover batter, store in an airtight container and store in the refrigerator.
  6. Serve with maple syrup or honey and butter.
  • Category: Breakfast
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