We tried quinoa for the first time the other day (we are way behind the times here, I know…) and loveloveloved it!! I didn’t do anything fancy, just simmered it in chicken stock. I made a bit too much, though, and was looking for a creative way to use the leftovers when I found a recipe for coconut quinoa pancakes. Stop. The. Presses people! These HAD to be made!
|I add just a bit more milk to my pancakes, I like them thin!|
I really liked how these turned out! I might have to “accidentally” make too much quinoa again! They were super simple to whip up in the morning and I really liked how the coconut and cinnamon worked together.
Coconut Quinoa Pancakes (One Hungry Mama)
1 cup all purpose flour
1 cup cooked quinoa
1/2 cup unsweetened shredded coconut
2 tbsp brown sugar
2 tsp baking powder
2 tsp cinnamon
1 1/2 cups milk
2 tbsp canola oil, plus more for cooking
1 tsp vanilla extract
In a large bowl, whisk the flour, quinoa, coconut, brown sugar, baking powder, and cinnamon together.
In a medium bowl, whisk together the milk, oil, vanilla and eggs.
Add the wet to the dry and whisk until well combined. The batter will have texture, but should not have any lumps.
Heat a well oiled skillet or griddle over medium heat.
Add batter in 1/4 cup scoops and cook until bubbles are just beginning to form around the edges (this will not bubble as much as regular pancake batters).
Flip pancake and cook for another 2 minutes, until golden brown and cooked through.
Serve immediately, with a drizzle of honey or warmed maple syrup.