Quinoa Pancakes with Blueberry Maple Syrup (National Pancake Day)

Quinoa Pancakes by thepatricianpalette.com; Photo by Mark Woolcott2010-2014 ©thepatricianpalette.com. All Rights Reserved.

I’ve never needed an excuse to eat a pancake, but I’ve recently discovered there are at least three good reasons to eat them:

Headlines everywhere say today, February 28, 2012, is IHOP’s National Pancake Day, where you can eat free pancakes with the option of making a donation that benefits Children’s Miracle Network Hospitals ©. That sounds like a terrific reason to eat a pancake.

I’ve also seen that Fat Tuesday, also known as Shrove Tuesday, is also pancake day. Fat Tuesday is that last day of feasting on all those treats that are forbidden once Lent begins on Ash Wednesday. Those treats include milk, eggs and fat – the key ingredients in pancakes. So Fat Tuesday is apparently your last chance to stuff your tummy with these delicious little cakes, and other fattening treats, before you deprive yourself during the next 40 days of Lent. To learn more about Shrove Tuesday, visit these links: ShareFaith or BBC

I’ve also read that January 28 is National Blueberry Pancake Day. SO! It seems there are many days and many reasons to eat pancakes.

Making pancakes from scratch isn’t hard and doesn’t take that much more time or effort than boxed pancake mixes. The recipe below produces a very light and fluffy pancake, and one superior to a pancake mix.

While pancakes do include fats, you can ease your conscience by adding the amazing super foods walnuts and blueberries. Blueberries are a ‘super food’ because they are loaded with antioxidants and phytoflavinoids (don’t ask me what those are) according to WebMD.com. Walnuts are considered a super food, too, partly because they are high in Omega 3 fatty acids and antioxidants.

Add a little quinoa (known as complete protein because it contains all eight (8) of the essential amino acids) to your pancakes and maybe you can convince yourself that you are eating something really healthy. I know I’m convinced.

Recipe and Food Styling by Patricia Bainter, The Patrician Palette.com
Food Photography by Mark Woolcott Photography

 

Black Quinoa Pancakes by thepatricianpalette.com; Photo by Mark Woolcott PhotographyQUINOA PANCAKES WITH BLUEBERRY MAPLE SYRUP


QUINOA (makes 3 cups)*
1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water

Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.

BLUEBERRY MAPLE SYRUP
6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup

Combine all ingredients in a small saucepan and simmer until blueberries are heated through.

QUINOA PANCAKES
2 eggs
2 ½ cups buttermilk
4 tablespoons shortening
2 ½ cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)

Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.

GARNISH with toasted walnuts and Blueberry Maple Syrup.

NOTE:
*I like having extra quinoa in case I make pancakes the next day or use them in an omelet. If you don’t want extra, then cut this portion of the recipe to 1/2 cup of uncooked quinoa and 1 cup water.

ThePatricianPalette.com; Patricia Bainter, Food Writer, Food Stylist, Kitchen DesignerPatricia Bainter is a blogger and writer for 303magazine. She trained at Le Cordon Bleu London and shares her culinary musings and recipes at her own website ThePatricianPalette.com. Photos by Mark Woolcott Photography.

 

Nutrition Facts
Serving Size 1
Servings Per Container 4

Amount Per Serving
Calories 545 Calories from Fat 152.1
% Daily Value*
Total Fat 16.9g 26%
Saturated Fat 4.6g 23%
Trans Fat 0g
Cholesterol 111.1mg 37%
Sodium 1345.4mg 56%
Total Carbohydrate 74.2g 25%
Dietary Fiber 3.8g 15%
Sugars 11.8g
Protein 20.2g 40%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Quinoa Pancake nutritional information obtained using the MyFitnessPal recipe calculator. Accuracy not guaranteed. Blueberry Syrup recipe not included in this calculation.

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21 Responses to Quinoa Pancakes with Blueberry Maple Syrup (National Pancake Day)

  1. Michael "Diab" OHara February 29, 2012 at 6:57 pm #

    Interesting , I’m amazed at the Quinoa seeds nutritional properties. Amino acids being incorporated into a sweet breakfast dish is strange and intriguing to say the least . I can’t wait to try it out in my kitchen .

  2. Margo July 2, 2012 at 3:16 pm #

    What an amazing idea…LOVE quinoa and now I can feel a little bit better about eating pancakes, knowing that this version is healthier! Thanks so much for posting!

    • Laura February 7, 2014 at 8:54 pm #

      I wonder how many calories, carbs, etc are in these.. Anyone have that info please?

      • TPP Mistress February 8, 2014 at 4:28 pm #

        Hi Laura:

        Thank you for your question. I’ve added a nutrition label to this recipe. I used the MyFitnessPal recipe nutrition calculator to get this information. I cannot personally guarantee their results, however. I hope this is helpful.

  3. Jennifer August 13, 2013 at 4:47 pm #

    Looks great.

    One question though. What can you substitute for the shortening?

    Thanks,

    Jennifer

    • TPP Mistress August 16, 2013 at 4:54 pm #

      Hi Jennifer:

      Shortening covers several types of fats. If you object to animal shortening, you might consider using coconut oil. It’s the new ‘in’ oil substitute. Some folks also substitute fresh avocado for shortening. I haven’t tried it in a pancake yet, but I know of creamed avocado being used in muffins in lieu of shortening.

      Patricia

    • Mary January 24, 2014 at 1:31 pm #

      I made these delicious pancakes and substituted unsalted butter for the shortening. For the 4 Tblsp. of shortening called for in the recipe, I used 5 Tblsp. unsalted butter per some instruction I found online for substitutions. It seemed to work just fine.

  4. Kaytlin January 15, 2014 at 5:38 pm #

    When I pinned this it was labeled as lemon poppyseed pancakes. However, after looking at the ingredients I’m assuming that is not true. Anyway to make them lemon poppyseed while following this recipe?? Thanks!

    • TPP Mistress January 16, 2014 at 2:31 pm #

      Hi Kaytlin:

      You are right. This is not a lemon and poppy seed pancake. Somewhere along the way, someone who pinned this recipe mislabeled it. Perhaps it’s time for me to make a lemon/poppyseed version. I’m not quite sure how that would taste, but it sounds like a good project. 😉

  5. robert January 18, 2014 at 5:41 am #

    Any particular combining agents, besides eggs, that you would recommend for this particular recipe? My wife has gone to a vegan diet for migraine and allergy issues and eggs no longer live in the fridge.

    • TPP Mistress January 18, 2014 at 7:39 pm #

      Hi Robert:

      Thanks so much for visiting thepatricianpalette.com and for your question.

      I tested the recipe this evening to see if I could make the quinoa pancakes successfully without eggs. I am happy to report that we can. Since your wife is vegan, I’m assuming that shortening is out of the question, too. I don’t cook with soy or almond milks, but I think it’s safe to say you can substitute either of those for the dairy milk. Here’s the modified recipe which removes the eggs, adds baking powder, and substitutes grapeseed oil with shortening:

      QUINOA PANCAKES

      2 ½ cups buttermilk
      4 tablespoons grapeseed oil
      2 ½ cups flour
      2 teaspoons sugar
      3 tablespoons baking powder
      1 teaspoon baking soda
      1 teaspoon salt
      1 cup cooked black or white quinoa (I prefer the texture of the black)

      Whisk together the vegetable oil and milk. In a separate bowl, combine all of the dry ingredients and mix well. Add the wet ingredients to the dry and whisk until just blended. Don’t over mix. The batter will be light and foamy. Pour onto a hot, lightly oiled griddle using a 1/2 measuring cup as a ladle to make 4″ round pancakes. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.

  6. Kelly January 27, 2014 at 5:43 pm #

    Tried today, delish! I used a red and white mix of quinoa.

    • TPP Mistress January 28, 2014 at 3:01 pm #

      I’m so glad they worked out for you. Stay tuned as I’ve just created a Vegan Lemon Poppyseed pancake in response to all of my Pinterest fans who have accidentially confused this recipe’s quinoa with poppyseeds! 😉

  7. Shannon January 28, 2014 at 2:59 pm #

    HI. I love the idea of quinoa pancakes and can’t wait to make them. I do want to clarify one thing. Do you just wisk in the cooked quinoa or do you blend it in the blender to make a smooth batter?

    Thanks!

    • TPP Mistress January 28, 2014 at 3:04 pm #

      Hello Shannon:

      For this recipe, you fold in the whole quinoa. This is not a quinoa flour nor do you need to puree them. They go in whole — after cooking, of course! Good luck! And let me know how they turn out.

      Also, as I mentioned to Kelly in an earlier post, stay tuned for the Lemon Poppy Seed pancake coming in time for National Pancake Day on February 28, 2014. 🙂 I’ve already tested them several times. My taste testers loved them.

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