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I finally did it!!  On my previous pancake post I had mentioned that as a child my mom would make pancakes from cooked cream of wheat that we absolutely loved as kids.  Well, after all these years, I made a pancake that is even better than hers!  QUINOA PANCAKES.  With a combination of coconut flour and cooked Quinoa, these are the best pancakes I have ever tasted, it is such a great combination in terms of flavor and texture.   And what a great way to use up leftover Quinoa – so so good.

1 cup leftover cooked Quinoa

3/4 cup brown rice flour

1/2 cup coconut flour

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Xanthan Gum

1 Tblsp. sugar

2 eggs (whisk up till frothy)

3 cups Soy Milk (or any milk)

3 Tblsp. melted butter or grapeseed oil

Heat up a grill pan medium heat.  Mix the dry ingredients in a bowl and set aside.  Whisk up the eggs till light and frothy, add in the milk and oil to combine.  Then add in the Quinoa, stirring to incorporate.  Add to the dry ingredients mixing to combine.  The mixture is fairly thick – if too thick, add in more milk.  Melt some butter in your grill pan and spoon a good sized scoop of batter onto the pan.  When it starts to bubble, flip and cook the other side. (note:  if you flip too soon the pancake will break, so let it really cook before that first flip)  We had these with pure maple syrup, but a nice berry preserve would be good too.


  • This looks fabulous, Ina! I really miss Cream of Wheat and Maypo too. I will have to try these pancakes as soon as I can figure out a way to replace the eggs!

  • Ina

    Thanks Erin! I read somewhere that applesauce can be a good replacement for eggs in a pancake recipe – have not tried it, but I think it might work.

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