I know what you’re thinking: There is no way on earth that quinoa can make its way into a pancake. When I saw the recipe for quinoa pancakes, I was genuinely confused — don’t get me wrong, I’m always down to try some weird substitute, but this seemed too weird.
After finding a recipe that looked sufficiently easy for quinoa pancakes, courtesy of The Fitnessista (same), I got to work.
Recipe for four quinoa pancakes:
- 1 1/2 cups cooked quinoa
- 1/2 teaspoon baking powder
- 2 eggs
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 teaspoon honey
- Pinch of sea salt
To make the pancakes pumpkin chocolate chip flavored, add pumpkin pie spice and chocolate chips to the recipe.
First, you’ll have to measure out the 1 1/2 cups of cooked quinoa. I used a blend of red and white that I had leftover in the fridge, but anything should work.
Next, mix all of the ingredients together. Doesn’t it look appetizing already? You can wait to add the chocolate chips into the batter once you make your way to the stove.
Place 1/4 of the batter in a frying pan on medium-low heat. I used Pam spray on the pan, but if you’re feeling adventurous, you could also use coconut oil or butter. Add your chocolate chips. After 2-3 minutes, flip your pancake.
This pancake remarkably resembled a piece of toast. Leave the pancake flipped for 1-2 minutes and then place on your plate. Repeat 3 more times.
And there you have it! Four pumpkin chocolate chip quinoa pancakes. For a maximal dining experience, I’d highly recommend bringing out the butter and maple syrup before digging in. While they may look and smell like pumpkin chocolate chip pancakes, they are still mostly quinoa.
Images via Charlotte Bilski ’16.