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Apple-Cinnamon Quinoa Pancakes

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Total Time
Prep: 15 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Sue Gronholz, Beaver Dam, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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


Test Kitchen tip
  • If you can't find ready-to-serve quinoa, simply simmer 1 cup of quinoa with 2 cups of water until tender.
    • Test Kitchen Approved

    Apple-Cinnamon Quinoa Pancakes

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    Yield: 10 pancakes
    Prep: 15 min
    Cook: 5 min
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    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
    Text Ingredients

    Directions

    1. 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.
    2. 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

    2 pancakes: 222 calories, 8g fat (2g saturated fat), 43mg cholesterol, 538mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 6g protein. Diabetic exchanges: 2 starch, 1 fat.
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