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Apple-Cinnamon Quinoa Pancakes

My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    10 pancakes


  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1/3 cup vanilla almond milk
  • 2 tablespoons maple syrup
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 medium Gala apple, shredded
  • 1 cup ready-to-serve quinoa
  • 1 tablespoon butter or canola oil


  • Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa.
  • In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Test Kitchen tip
  • If you can't find ready-to-serve quinoa, simply simmer 1 cup of quinoa with 2 cups of water until tender.
  • Nutrition Facts
    2 pancakes: 222 calories, 8g fat (2g saturated fat), 43mg cholesterol, 538mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 6g protein. Diabetic exchanges: 2 starch, 1 fat.
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