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Quinoa Cakes
Recipe Summary
Yield: Makes about 12
Ingredients
Ingredient Checklist
1 cup cooked quinoa or brown rice
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving
Cook's Notes
Freeze cakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in the toaster.
Gallery
Quinoa Cakes
Recipe Summary
Yield: Makes about 12
Gallery
Quinoa Cakes
Quinoa Cakes
Quinoa Cakes
Recipe Summary
Yield: Makes about 12
Recipe Summary
Yield: Makes about 12
Yield: Makes about 12
Makes about 12
Ingredients
Ingredients
- 1 cup cooked quinoa or brown rice
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk
- 2 tablespoons pure maple syrup, plus more for serving
- Fresh fruit or fruit preserves (optional), for serving
Directions
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.
Cook's Notes
Freeze cakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in the toaster.
Cook’s Notes
Freeze cakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in the toaster.
Reviews (11)
Add Rating & Review
280 Ratings
5 star values:
54
4 star values:
100
3 star values:
72
2 star values:
46
1 star values:
8
Load More Reviews
Reviews (11)
Add Rating & Review
280 Ratings
5 star values:
54
4 star values:
100
3 star values:
72
2 star values:
46
1 star values:
8
Add Rating & Review
280 Ratings
5 star values:
54
4 star values:
100
3 star values:
72
2 star values:
46
1 star values:
8
280 Ratings
5 star values:
54
4 star values:
100
3 star values:
72
2 star values:
46
1 star values:
8
280 Ratings
5 star values:
54
4 star values:
100
3 star values:
72
2 star values:
46
1 star values:
8
- 5 star values:
- 54
- 4 star values:
- 100
- 3 star values:
- 72
- 2 star values:
- 46
- 1 star values:
- 8
Martha Stewart Member
Rating: Unrated
07/27/2013
DELICIOUS!! Made these exactly as directed and added sliced bananas to the batter - they are filling and decadent yet you don't feel guilty eating them! What a nice way to add whole grains to your diet.
Martha Stewart Member
Rating: 4 stars
06/03/2013
I thought the batter was pretty thick as well so ended up adding 3/4 cup milk.
I use this as my regular recipe now but substitute whole wheat flour and oil instead of the white flour & butter. With the whole wheat flour sometimes I use 1 cup milk, also cook on lower heat, cook the pancakes thoroughly so that the quinoa texture is less prevalent.
Martha Stewart Member
Rating: Unrated
03/25/2013
I just made this recipe and hopefully someone will have answers for me. The "batter" was so thick it was like a drop cookie batter. I had to add another 1/4 c milk in order to get the batter to a pancake consistency. Also some of the pancakes had a few big crunchy grains of the coarse salt. What went wrong?
Martha Stewart Member
Rating: Unrated
01/23/2013
Brilliant recipe. Thankyou
Martha Stewart Member
Rating: Unrated
09/30/2012
NOM! Used gluten-free flour and put mashed figs on top. My boyfriend is a Canadian boy who loves his classic pancakes and he said these were the best he'd ever eaten! His face dropped when I told him they were gluten-free :)
Martha Stewart Member
Rating: Unrated
02/19/2012
We loved these! Very tasty and filling. Delicious with fresh blueberries on the side. I made them out of leftover quinoa that I had made in the rice cooker the night before. Our recipe only made 8. Will make again!
Martha Stewart Member
Rating: Unrated
11/23/2011
This recipe was sooo delicious. I substituted the flour with buckwheat pancake flour to amp up the protein. Plus I added flax seed and organic blueberries.
Martha Stewart Member
Rating: 5 stars
10/04/2011
What a perfect idea Martha! I'm both gluten & diary free and when I came across this recipe I knew I needed to transform it into something I can eat. These little delights are the perfect breakfast or snack! Here is the link if you'd like to check it out.
http://www.laurafriendly.com/2011/10/quinoa-pancakes.html
(I also agree medium high was too hot, medium worked perfectly).
Martha Stewart Member
Rating: Unrated
03/19/2011
These were delicious! I don't normally like quinoa, but these turned out really good. A good way to get a ton of protein for breakfast!
My only tip, medium high was way too hot and they burned pretty quick. Medium was plenty hot.
Martha Stewart Member
Rating: Unrated
01/24/2011
So yummy and filling - great breakfast fare!
Martha Stewart Member
Rating: Unrated
07/27/2013
DELICIOUS!! Made these exactly as directed and added sliced bananas to the batter - they are filling and decadent yet you don't feel guilty eating them! What a nice way to add whole grains to your diet.
Rating: Unrated
Rating: 4 stars
06/03/2013
I thought the batter was pretty thick as well so ended up adding 3/4 cup milk.
I use this as my regular recipe now but substitute whole wheat flour and oil instead of the white flour & butter. With the whole wheat flour sometimes I use 1 cup milk, also cook on lower heat, cook the pancakes thoroughly so that the quinoa texture is less prevalent.
Rating: 4 stars
Rating: Unrated
03/25/2013
I just made this recipe and hopefully someone will have answers for me. The "batter" was so thick it was like a drop cookie batter. I had to add another 1/4 c milk in order to get the batter to a pancake consistency. Also some of the pancakes had a few big crunchy grains of the coarse salt. What went wrong?
Rating: Unrated
01/23/2013
Brilliant recipe. Thankyou
Rating: Unrated
09/30/2012
NOM! Used gluten-free flour and put mashed figs on top. My boyfriend is a Canadian boy who loves his classic pancakes and he said these were the best he'd ever eaten! His face dropped when I told him they were gluten-free :)
Rating: Unrated
02/19/2012
We loved these! Very tasty and filling. Delicious with fresh blueberries on the side. I made them out of leftover quinoa that I had made in the rice cooker the night before. Our recipe only made 8. Will make again!
Rating: Unrated
11/23/2011
This recipe was sooo delicious. I substituted the flour with buckwheat pancake flour to amp up the protein. Plus I added flax seed and organic blueberries.
Rating: 5 stars
10/04/2011
What a perfect idea Martha! I'm both gluten & diary free and when I came across this recipe I knew I needed to transform it into something I can eat. These little delights are the perfect breakfast or snack! Here is the link if you'd like to check it out.
http://www.laurafriendly.com/2011/10/quinoa-pancakes.html
(I also agree medium high was too hot, medium worked perfectly).
Rating: 5 stars
Rating: Unrated
03/19/2011
These were delicious! I don't normally like quinoa, but these turned out really good. A good way to get a ton of protein for breakfast!
My only tip, medium high was way too hot and they burned pretty quick. Medium was plenty hot.
Rating: Unrated
01/24/2011
So yummy and filling - great breakfast fare!
All Reviews for Quinoa Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quinoa Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
