Whole Wheat Quinoa Flour Pancakes

Whole Wheat Quinoa Flour Pancakes are a healthy, made-from-scratch twist on a favorite breakfast treat. Topped with your favorite berries and pure maple syrup they make a delicious and nutritious breakfast.

Pancakes are one of my family's favourite weekend breakfast treats. But to make sure my kids are getting a wholesome breakfast, I make my pancakes using a combination of whole wheat and quinoa flour. 

Quinoa flour which is made by grinding raw quinoa seeds into a fine powder is high in protein and fibre and makes a healthy alternative to white flour. Whole wheat flour isn't bleached or processed like all-purpose flour is and is higher in fibre and vitamins.

Mixing both whole wheat pastry flour and quinoa flour is a great way to make a healthy homemade pancake mix.

Jump to:

• How to Make Them
• Ingredients Overview
• Steps Overview
• Serving Suggestions
• Storage Instructions
• More Healthy Breakfast Recipes
• Whole Wheat Quinoa Flour Pancakes

How to Make Them

Ready in less than 30 minutes, these Whole Wheat Quinoa Flour Pancakes are quick and easy to make. This simple recipe yields fluffy, light and hearty pancakes.

If you don't have quinoa flour at home you can make your own by grinding raw quinoa in a spice/coffee grinder until it is the consistency of a fine powder.

To enhance the nutty flavour of quinoa flour, toast raw quinoa in a dry skillet until lightly golden. Just make sure to let the quinoa cool to room temperature before grinding. 

Ingredients Overview

• Whole wheat pastry flour
• Quinoa flour
• Chia seeds (optional)
• Baking powder
• Granulated sugar
• Ground cinnamon
• Salt
• Buttermilk
• Eggs
• Light olive oil (or other light tasting oil)
• Pure vanilla extract

Steps Overview

To make the pancakes, add all of the dry ingredients (see the list of ingredients in the recipe card below) in a bowl and whisk to combine.

In another bowl whisk the eggs together, add the buttermilk, oil and vanilla and whisk to combine. Add the dry ingredients to the wet and whisk to combine. Let the batter rest for 5 minutes before cooking.

To cook the pancakes, heat a heavy non-stick skillet to low-medium, brush with a little oil or butter. Measure out ¼ cup batter and pour the batter in the hot skillet.

Cook the pancake until the bubbles on the surface of the batter have burst and the edges start to look dry, about 1 to 2 minutes. Flip the pancake and cook until golden, 1 to 2 minutes more.

Serving Suggestions

Serve them with your favorite berries, a touch of butter and pure maple syrup to make a tasty and healthy breakfast you and your family will love!

Storage Instructions

Store leftover pancakes covered in the refrigerator up to five days. You can also freeze pancakes for up to two months. Place them in an airtight container with a sheet of wax paper between them. Thaw pancakes overnight in the refrigerator and warm before serving.

If you would like to see other recipes made with quinoa flour, take a look at these Banana Chocolate Chip Muffins, Quinoa Chocolate Chip Cookies and Healthier Sugar Cookies.

Enjoy!

More Healthy Breakfast Recipes

• Homemade Muesli
• Pear, Pomegranate and Pecan Quinoa Breakfast Bowls
• Maple Pecan Granola
• Whole Wheat Carrot Muffins

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