Le Food Snob

Updated 5.2.2018.

I have had quinoa exactly once and, I have to say, I wasn’t terribly impressed by it. Despite my indifference, I decided to give this recipe a try because I don’t think I’ve ever had a bad pancake.

That’s about all I said about this pancake the first time I made it 6 years ago. I guess I wasn’t in the mood for words but it certainly doesn’t make for a very interesting read!

The second time I made this recipe, I adjusted the recipe by adding a bit more buttermilk and some vegetable oil. The bater was impossibly thick otherwise. I also recommend doubling the sugar because I found I had to douse the pancakes in maple syrup otherwise. And I’d like to taste my pancake, not just maple syrup! (Doubled amount reflected in the below recipe.)

This recipe yields an amazingly thick pancake so you want to make sure you’re cooking them long enough. You can see in my pictures that the pancakes are very light. Well – that’s only one side! The first side I cooked longer and thus was able to flip over and cook for a just bit more to yield a pancake that looks light (on one side) but is still done in the middle. These pancakes are incredibly thick, hardy and healthy tasting – guaranteed to keep you satisfied until lunch.


  • 1/2 c. walnuts
  • 1 1/2 c. flour
  • 1/2 c. whole wheat flour
  • 1/4 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. buttermilk
  • 2 large eggs
  • 1 c. cooked quinoa
  • 1/4 c. vegetable oil


  1. Toast walnuts in small skillet over medium-high heat. Stir occasionally. Walnuts are ready when they are fragrant show dark toasted spots (5 to 7 minutes). Chop while still warm and set aside.
  2. In mixing bowl combine flours, sugar, baking powder and salt. In another bowl, whisk together milk, oil and eggs. Pour liquids over flour mixture and stir gently to form a thick batter. Fold quinoa and walnuts into batter. Let stand 30 minutes.
  3. Warm a non-stick skillet over medium heat until drops of water sizzle on the surface. Melt a pat of butter and drop scoops of batter into pan, making pancakes as big or small as you like. When you see small bubbles appearing on the surface and the edges are set, flip the pancakes. Cook another few minutes until both sides are lightly browned.
  4. Transfer cooked pancakes to a plate and continue making the rest of the batter. Serve still warm. Leftover pancakes can be refrigerated one week. Reheat in the toaster or in a frying pan.

Recipe rating: 


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