I make these mini quinoa pancakes when I want a healthy, protein-packed breakfast that’s still fluffy and fun to eat. They’re just bite-sized, easy to customize, and perfect for dipping in syrup or yogurt.

Mini Quinoa Pancakes

Why You’ll Love This Recipe

I love how these pancakes balance wholesome nutrition with everyday flavor. Quinoa brings a subtle nutty taste and boosts protein, while the small size makes them adorable and kid-friendly. Plus, there’s no need for complex flours or long prep—they come together quickly and freeze beautifully for busy mornings.

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup cooked quinoa (cooled)

  • 1 cup all‑purpose flour (or gluten‑free blend)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 1 tsp ground cinnamon (optional)

  • 1 cup milk (dairy or plant‑based)

  • 1 large egg (or flax egg for vegan)

  • 2 Tbsp maple syrup or honey

  • 1 tsp vanilla extract (optional)

Directions

  1. Mix dry ingredients: I whisk together flour, baking powder, salt, and cinnamon in a bowl.

  2. Combine wet ingredients: In another bowl, I beat the egg, stir in milk, maple syrup, and vanilla.

  3. Stir in quinoa: I fold the cooled cooked quinoa into the wet mixture.

  4. Combine batters: I gently mix wet into dry until just combined—some lumps are okay.

  5. Heat pan: I heat a non-stick skillet over medium and lightly grease it.

  6. Cook mini pancakes: I drop about a tablespoon of batter for each pancake. They cook in about 2 minutes per side, flipping when bubbles appear.

  7. Serve: I stack them warm with toppings like fresh fruit, yogurt, or syrup.

Servings and timing

  • Servings: Makes around 24 mini pancakes (2‑3 per person as a small stack)

  • Prep Time: 5 minutes (not including cooking quinoa)

  • Cook Time: 10–12 minutes

  • Total Time: ~20–25 minutes (assuming quinoa is prepped)

Variations

  • Blueberry or chocolate chips: I gently fold in a few to the batter before cooking.

  • Lemon‑blueberry version: I use cooked quinoa, add lemon zest, flour, blueberries, baking powder, salt, egg, milk, honey, and a touch of vanilla.

  • Gluten‑free and vegan: I swap to a 1:1 gluten‑free flour, use flax egg, and plant‑based milk.

  • Simply 3‑ingredient: I blend soaked quinoa, salt, and water, then cook small pancakes—no flour or egg needed.

Storage/reheating

  • Fridge: I keep extras in an airtight container for up to 3 days.

  • Freezing: I freeze in a single layer on a tray, then store in freezer bags for up to 2 months.

  • Reheating: I pop them in the toaster or microwave for 30–60 seconds until warm and fluffy.

FAQs

How do I make them vegan?

I swap the egg for a flax egg (1 Tbsp flaxseed + 3 Tbsp water, let gel), use plant milk, and optionally a vegan sweetener.

Can I make quinoa-free pancakes?

Yes—a 3-ingredient version uses just soaked quinoa, water, and salt—blended and cooked small pancakes, no flour or egg.

How do I avoid watery batter?

I drain and thoroughly cool the quinoa before mixing. If batter looks thin, I add a splash more flour or let it rest to thicken.

Can I add more protein?

Sure—I stir in Greek yogurt to the wet mix or top with nut butter for an extra boost.

Are these suitable for kids?

Absolutely—they’re mild, soft, and easy to hold. Plus, their mini size makes them fun and bite-sized.

Conclusion

I love these mini quinoa pancakes for their delicious versatility and smart nutrition. They take regular pancake joy and sneak in extra protein and fiber without fuss. Whether I’m serving them plain, loaded with berries, or tasted with chocolate chips, they always come out light, fluffy, and perfect for busy mornings or brunch spreads.

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Mini Quinoa Pancakes

Mini Quinoa Pancakes


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  • Author: Amelia
  • Total Time: 20 minutes
  • Yield: 8 servings

Description

Nutritious bite‑sized quinoa flour pancakes studded with veggies—perfect for a healthy breakfast, snack, or lunchbox addition.


Ingredients

1 cup quinoa flour

½ cup grated carrot

½ cup chopped spinach

¼ cup grated potato

Salt, to taste

½ tsp oil (for greasing skillet)


Instructions

In a bowl, combine quinoa flour, grated carrot, chopped spinach, grated potato, and salt. Add water and mix until you form a thick pancake batter.

Heat a non‑stick mini pancake or uttapa pan over medium heat; lightly grease with a small amount of oil.

Spoon approximately 1 Tbsp of batter into each pancake well and spread slightly.

Cook about 2–3 minutes on the first side, until the pancake is golden and edges lift easily.

Flip and cook another 2–3 minutes until both sides are golden brown and cooked through.

Repeat with remaining batter until you make about 8 mini pancakes.

Serve warm, plain or with yogurt, chutney, or your favorite dipping sauce.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast

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