Quinoa Pancakes with Raspberry Orange Syrup

If you’ve ever cooked with quinoa, you know how it soaks up and expands with the liquid around it — whether...
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Quinoa Pancakes with Raspberry Orange Syrup

Katie Parker

Quinoa Pancakes with Raspberry Orange Syrup

If you’ve ever cooked with quinoa, you know how it soaks up and expands with the liquid around it — whether that be soup, sauce, dressing, or, it turns out, pancake batter. Using quinoa flour gives these pancakes a light, fluffy texture and packs them full of protein. Instead of purchasing quinoa flour at the store, which can be very expensive, I simply used a coffee grinder to pulverize the little seeds into a powder. — Katie Parker, The High-Protein Vegetarian Cookbook.

2
Servings
459
Calories Per Serving
Deliver Ingredients

Notes

Nutrition Information per Serving:

Calories 443, Calories from Fat 103, Fat (g) 11.5, Saturated Fat (g) 5.7, Protein (g) 18.5, Carbohydrate (g) 68.1, Dietary Fiber (g) 8.7, Cholesterol (mg) 98, Sodium (mg) 435

 

The High-Protein Vegetarian Cookbook: Hearty Dishes Even Carnivores Will Love, by Katie Parker and Kristen Smith, PhD, RD, LD (The Countryman Press 2015) On Sale Now

Ingredients

For the quinoa pancakes:

  • ½  Cup  dry quinoa (or ¾ cup quinoa flour)
  • ¼  Cup  quick oats
  • ½  Tablespoon  baking powder
  • 1  Teaspoon  ground cinnamon
  • Pinch of salt
  • 2  Teaspoons  coconut oil, melted
  • 1  Tablespoon  dark brown sugar
  • ½  Cup  fat-free Greek yogurt
  • ¼  Cup  plus 2 tablespoons 2 percent milk
  • 1  Teaspoon  vanilla extract
  • large egg, lightly beaten
  • Nonstick cooking spray

For the raspberry orange syrup:

  • 1  Cup  raspberries (frozen or fresh)
  • 1½  Tablespoon  granulated sugar
  • ¼  Teaspoon  orange zest
  • 1½  Tablespoon  fresh-squeezed orange juice
  • 1  Teaspoon  cornstarch

Directions

For the quinoa pancakes:

Place the quinoa in a coffee grinder. Grind until superfine — this will result in quinoa flour.

Whisk together the quinoa flour, oats, baking powder, cinnamon, and salt in a bowl.

In another bowl, combine the coconut oil, sugar, yogurt, milk, vanilla, and egg.

Gradually whisk the dry ingredients into the wet ingredients until combined.

Heat a griddle to 375 degrees F. Coat with cooking spray. Spoon on ¼ cup of the batter and cook until bubbles form and the edges begin to firm. Flip carefully and cook for another few minutes, until golden. Repeat with the remaining batter. This recipe will make six pancakes.

For the raspberry orange syrup:

Combine the raspberries, sugar, orange zest and juice, and cornstarch in a medium saucepan. As the sauce heats up, smash the raspberries with a spoon. Bring to a boil, and reduce to simmer for 3 to 5 minutes without a cover, until slightly thickened.

Serve the pancakes with warm syrup.

Nutritional Facts

Total Fat
19g
27%
Sugar
6g
7%
Saturated Fat
8g
33%
Cholesterol
2mg
1%
Carbohydrate, by difference
62g
48%
Protein
10g
22%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
68mg
7%
Choline, total
9mg
2%
Fiber, total dietary
12g
48%
Folate, total
65µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
66mg
21%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
197mg
28%
Selenium, Se
28µg
51%
Sodium, Na
385mg
26%
Thiamin
1mg
91%
Water
49g
2%
Zinc, Zn
2mg
25%

Quinoa Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.