Whole Wheat and Quinoa Pancakes Recipe

Name: Whole Wheat and Quinoa Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup berries frozen or fresh; 2 tablespoons maple syrup; 1 teaspoon cornstarch mixed 1 teaspoon water; 1 cup whole wheat flour; 1/2 cup quinoa flour; 2 teaspoons baking powder; 1 tablespoon cinnamon ground; 2 tablespoons sugar or sugar replacement, optional; 1 cup milk, low-fat; 1 large eggs beaten; 1 cup vanilla yogurt

Servings: persons

1
Place the berries, maple syrup and cornstarch in a small saucepan.
2
Bring to a boil at high, then reduce to low to main a gentle simmer for about 2 minutes.
3
Turn off the heat.
4
Meanwhile In a large bowl, mix together the whole wheat flour, quinoa flour, baking powder, and cinnamon.
5
Add the sugar or replacement if desired, mix well.
6
Mix in the milk and egg.
7
Stir just until smooth.
8
Heat a large skillet or griddle coated with cooking spray over medium heat.
9
Scoop the batter by large spoonfuls onto the griddle, and cook until the bubbles form and the edges are dry.
10
Flip, and cook until browned on the other side.
11
Repeat with the remaining batter.
12
Top pancakes with maple syrup-berries and vanilla yogurt.
13
Serve and enjoy!

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup berries frozen or fresh, 2 tablespoons maple syrup, 1 teaspoon cornstarch mixed 1 teaspoon water, 1 cup whole wheat flour, and more.

Yes, Whole Wheat and Quinoa Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat and Quinoa Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions