Apple Quinoa Pancakes

Quinoa seems to be an up and coming grain to incorporate into our healthy lifestyles.  Technically it isn’t really a ‘grain’ since it is not a member of the grass family but is more closely related to beets and spinach.  It has a very high protein concentration and is considered one of the few non animal sources of complete protein.  It is also gluten free which makes it a great choice for people who have to limit their gluten intake due to allergies.  Breakfast for dinner is always a big hit in my house so I decided to serve these Apple Quinoa Pancakes to my family last week.  They remind me a bit of gingerbread with the cloves and soft, tender texture!

Grinding your own quinoa

Grinding the quinoa was incredibly easy.   It comes in black, red or white but for aesthetics, I chose the white for this recipe.  I am not sure how black or red pancakes would go over with my kids!  The flour has a nutty aroma to it when it is ground.

Quinoa Flour

After you grind the quinoa into flour, it is very simple to make these pancakes.  Let them cook on the griddle until the bottom of the pancake is golden and the top looks almost dry.  Trying to flip too early will create broken pancakes so be patient!

Apple Quinoa Pancakes


1 1/2 cups quinoa flour
1/4 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp ground ginger

½ tsp ground nutmeg
1/2 tsp salt
1 3/4 cups buttermilk
1 cup applesauce
2 large eggs
2 TBSP melted butter


1. Measure the flour, sugar, baking powder, soda, nutmeg, cinnamon, ginger and salt into a large bowl. Mix well.
2. Whisk together the milk, applesauce, eggs and melted butter in a medium bowl. Add to the flour mixture and stir until just blended.

3. Grease a large nonstick frying pan (or spray with nonstick spray) and place over medium heat. When hot, pour 1/3-cup portions of batter into the pan. When the edges of the pancake appear dry and the top is covered with bubbles, flip the pancake.

4. Cook the pancake for another minute until the lightly browned and center springs back when pressed. If

5. Serve with maple syrup and whipped cream (if desired).

Makes about 17 pancakes.

About Turning the Clock Back

I have a chaotic life that includes work, husband, 2 kids, and more pets than I care to admit. I am passionate about the environment and spend way too much money on organic milk and local, grass fed beef. (Of course, I have a horrible Cheeto addiction and get quite agitated when there is no more diet Coke in the house, too!) I am trying to step back and simplify my life in the hopes of improving myself and the world around me. I enjoy teaching my children how to grow their own food in the garden and cook from scratch. I am hoping they remember enough so that they won't live on Ramen noodles when they leave home!

Checkout my Blogs: Turning the Clock Back , and Suburbia Unwrapped

Grain Mill Wagon Challenge Experience:
I was thrilled to be a part of the Grain Mill Challenge because I have been wanting to experiment more with different kinds of flours in my recipes. While you can buy some exotic preground flours, they tend to be a little bit pricey compared to the whole grains themselves for some reason. This was an amazingly easy grinder to use and the one thing that truly amazed me was how fresh and nutty the flours were right after grinding. Traditional white flour that you buy at the grocery store doesn't really have much of an aroma but the grains I ground from scratch smelled incredible! It was easy to substitute a portion of the flour in my recipes for whole grain flour with very little change in final taste. Many thanks to Wondermill for including me on this challenge and I look forward to freshly ground grains for many years to come!

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9 Responses to Apple Quinoa Pancakes

  1. I’ve never used quinoa before but I’ve heard it’s great and those pancakes sound super yummy!

  2. Grace Hodgin says:

    What a great recipe and thanks for sharing.

  3. Crystal C says:

    Thanks for sharing. My kids would LOVE these

  4. Jai says:

    All these great recipes and I’m still on a strict diet for the next 6 weeks. I’ll have to bookmark this and come back in a month or two. >.<

  5. Minta says:

    These recipes look really good and have unique ingredients.

  6. Trisha says:

    Yum! I bookmarked this!

  7. Jenn says:

    These are really tasty. However, I’ve made these twice now and I find they stick horribly to the pan. I’m even cooking with a non-stick pan and plenty of oil and I still have to chisel them off of the pan in order to flip them.

  8. Turning the Clock Back Diane says:

    They do stick quite a bit but I have pretty good luck with a non stick pan and organic nonstick spray like PAM.

  9. Colleen Chao says:

    I looooove the taste of these, and my little guy scarfed them up! But I too had a huge problem with the stickiness. I ended up adding 1/3 cup oats and 1/3 cup flaxseed meal to help out, but I was still scraping up messes in the pan. Like you said, maybe it depends upon the pan you use…. Overall though, this is a tasty, healthy treat! Thank you for the recipe!

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