Quinoa pancakes with blueberries


Allow me a brief interruption of the regular programming of this blog, for a super * gasp * healthy creation made with not one, but  two * gasp * super foods and barely any fat or sugar * gaps *. It also tastes good. Actually, very good indeed., This is what I have for breakfast as of late. I just cook a batch, keep them in the fridge wrapped on tin foil and grab one to eat on the go;  it keeps me running for the whole morning (plus a few double expressos). I know that eating quinoa might be controversial, but…. truth to be said, I like its flavour and texture. And, it is good for you.

Quinoa pancakes with blueberries (adapted from Popsugar Fitness and Martha Stewart)


  • 1 cup of cooked quinoa (about 100g)
  • 3/4 cup all-purpose flour (about 70g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 tablespoon unsalted butter, melted, plus more for skillet
  • 1/4 cup low-fat milk (about 60 mL)
  • 2 tablespoons maple syrup, plus more for serving
  • Blueberries and maple sirup to serve (or any fresh fruit or quark)


In a medium bowl, whisk together the quinoa, flour, baking powder and salt. In another medium bowl, whisk together the 2 eggs, butter, milk, and syrup until smooth. Add the egg mixture to the flour mixture and whisk to combine.

Lightly coat a large non stick frying pan with butter and heat over medium-high. Drop the batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, approximately 2 minutes.

Flip cakes and cook until golden brown on the underside, about 2 minutes. Wipe the frying pan with a paper towel and repeat with more melted butter and remaining batter (reduce the heat to medium if it starts to brown).

Serve with maple syrup and fresh fruit or preserves if desired.