Best 6 Multigrain Quinoa Pancakes Recipes
In the realm of breakfast and brunch, the humble pancake reigns supreme. These fluffy, griddle-cooked cakes have captivated taste buds for centuries with their versatility and universal appeal. Our exploration of multigrain quinoa pancakes introduces a delightful twist to this classic dish, blending the wholesome goodness of quinoa with a symphony of whole grains.
These pancakes boast a harmonious balance of flavors and textures, showcasing the nutty undertones of quinoa, the subtle sweetness of honey, and the tangy zest of lemon. The addition of nutrient-rich chia seeds and flaxseeds elevates these pancakes to a nutritional powerhouse, packing them with fiber, protein, and essential fatty acids.
Quinoa, an ancient grain prized for its protein content and gluten-free nature, takes center stage in these pancakes, lending a delightful texture and subtle earthiness. The medley of whole grains, including oats, buckwheat, and brown rice, contributes a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of textures, creating a symphony of flavors and textures, creating a symphony of textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures.
These multigrain quinoa pancakes are a symphony of flavors and textures, creating a symphony of textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures. These pancakes are a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures. These pancakes are a symphony of flavors and textures, creating a symphony of textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures, creating a symphony of flavors and textures.
QUINOA PANCAKES
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 5 servings (15 pancakes)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
- Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.
MULTIGRAIN PANCAKES
Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Provided by Food Network Kitchen
Time 30m
Yield about 12 pancakes
Number Of Ingredients 15
Steps:
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
HEARTY MULTIGRAIN PANCAKES
Steps:
- In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 559mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
MULTIGRAIN PANCAKES
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
Provided by 9KATIE9
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
- Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g
QUINOA PANCAKES
The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that's hefty but not heavy.
Provided by Martha Rose Shulman
Categories breakfast, brunch, easy, quick, main course
Time 20m
Yield 15 pancakes (five servings)
Number Of Ingredients 12
Steps:
- Sift together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
- Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
- Serve hot with butter and maple syrup.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use a variety of grains: This will give your pancakes a more complex flavor and texture. You can use quinoa, oats, buckwheat, or even amaranth.
- Grind the grains yourself: This will give you a finer texture and more consistent results. If you don't have a grain mill, you can use a blender or food processor.
- Let the batter rest: This will allow the grains to absorb the liquid and soften. This will make your pancakes more tender and fluffy.
- Use a hot griddle: This will help your pancakes cook evenly and prevent them from sticking. You can use a regular frying pan or a griddle specifically designed for pancakes.
- Don't overcrowd the griddle: Leave some space between each pancake so that they have room to cook evenly.
- Flip the pancakes only once: Flipping them too often will make them tough. Wait until bubbles form around the edges of the pancakes before flipping them.
- Serve immediately: Multigrain quinoa pancakes are best served hot and fresh. You can top them with your favorite toppings, such as butter, syrup, fruit, or yogurt.
Conclusion:
Multigrain quinoa pancakes are a delicious and healthy breakfast option. They are packed with protein, fiber, and other nutrients. They are also easy to make and can be customized to your own taste preferences. So next time you're looking for a quick and easy breakfast, give multigrain quinoa pancakes a try!
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