Joey's Quinoa Pancakes
24 mins (prep 20, cooking 4)
15 ingredients
4 servings
I've made these twice now and I have to say I just love the taste! I made my own corn flour from the Hopi Corn we grew in our garden. I think the fact that it was fresh really added to the delicious taste of these pancakes. I got the original recipe from the Quinoa Flour bag, but changed some of the ingredients to make it Vegan. I guesstimated it took about 2-3 minutes per side of pancake, but you will know when the bubbles form and the pancake has risen that it's time to flip it. You can always peek under the pancake to see if it's golden brown, then it's time to flip it. I doubled this recipe and it turned out just fine.

Categories:  for-1-or-2 , vegan , pancakes-and-waffles , <-30-mins , breakfast , number-of-servings , vegetarian , time-to-make ,
Share on Newzsocial



Serving Size (81.08 g)
Servings 4
Amount per Serving
Calories 254.55 Calories from Fat 229.14
% Daily Value *
Total Fat 25.46g 156.65%
Saturated Fat 13.81g 276.2%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 195.57mg 32.59%
Total Carbohydrate 8.26g 11.01%
Dietary Fiber 1.43 g 22.86%
Sugars 5.79 g %
Protein 1.45g 11.63%
Vitamin A 1.85IU% Vitamin C 2.79mg%
Calcium 111.52mg% Iron 1.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
quinoa flour, cornmeal, quick-cooking rolled oats