Fluffy Quinoa Pancakes with Banana

Side view of quinoa pancakes topped with butter and fruit mixture on white plate with fork.

These quinoa pancakes are fluffy, moist and delicious thanks to the combination of quinoa, banana and yogurt. Simple to assemble and ready in minutes! You can make them using either quinoa flour or all-purpose flour.

Course Breakfast, Brunch

Cuisine gluten free

Prep Time 6

Cook Time 20

Total Time 26

Servings pancakes

Calories 63kcal

Author Monika Dabrowski

Equipment

Large pancake pan
Large shallow bowl
Whisk and fork

Ingredients

1 cup cooked quinoa packed, at room temperature, see *Notes
1 cup mashed banana overripe
2 large eggs at room temperature
½ cup+1 tbsp yogurt at room temperature
1½ tablespoons oil any
1½ teaspoons vanilla extract
¾ cup quinoa flour see **Notes
1 teaspoon baking powder gluten free if required
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon

US Customary - Metric

Instructions

Prepare dry mixture: Using a whisk stir together the flour, baking powder, bicarbonate of soda and cinnamon. Set aside.
Prepare bananas: Mash the bananas until creamy.
Prepare wet mixture: Add the cooked quinoa, eggs, oil, yogurt and vanilla extract and stir with a whisk until well combined.
Assemble batter: Add the dry mixture and stir until thoroughly incorporated (use a whisk). Set aside for 5 minutes.
Cook pancakes: Spread a little oil over the pan (I use a scrunched up piece of paper towel to do this) and heat the pan (alternatively use cooking spray). Lower the heat and spoon the batter onto the pan spreading gently to form round pancakes. Cook over a low heat for about 3 minutes until bubbles appear on top and the sides are just starting to set. Flip the pancakes over and cook for about 2-2.5 more minutes or until lightly browned.
TIP: These pancakes will expand so do not overcrowd the pan.
Serve: Remove from the pan and serve. Alternatively cover with a bowl or foil as you make the next batch.

Notes

*Measuring out cooked quinoa can be tricky depending on how much water it absorbed during cooking, but fortunately this recipe is quite forgiving. In my experience 1 cup of cooked quinoa (tightly packed) can weigh between 160 and 180 grams. Either of these amounts should work. However, if you prefer to weigh your ingredients and your quinoa seems quite moist stick with 160 grams just to be on the safe side.
If cooking quinoa from raw you will need about ½ cup (60g) of dried quinoa. Cook according to packet instructions (be sure to rinse it before cooking).
**Alternative flours include buckwheat (another gf option) or all-purpose. Use ¾ cup (100g). See the post for more details.
Do not overstir the batter.
It is important to cook these pancakes very slowly, over a low heat to give them enough time to rise and prevent them browning too quickly. You should see bubbles forming on top before turning the pancakes over.
Cook the pancakes in batches to avoid overcrowding the pan.
Best served freshly made so if you only need a small batch you can halve the ingredients. Refrigerate leftover pancakes with quinoa in an airtight container (so they retain their moisture) overnight. Reheat in the microwave.
How to freeze: Arrange in a single layer on top of a tray and place in the freezer for 2 hours then transfer to a freezer bag/airtight container and return to the freezer for up to 3 months. Defrost overnight in the fridge.

Nutrition