Quinoa Flour-Whole Wheat Pancakes with Greek Yogurt

In Uncategorized by Madison Mayberry6 Comments


Is today Saturday? Because I’m really starting to lose track of what day it is. This whole vacation for two weeks is hard to get used to, but I can’t say I mind it. We’ve been having a great time with family, and even managed to take a few family photos for my mom’s New Year’s card. With the snow coming down and the horse in the background, I think they turned out pretty darn great.


I’ve also had plenty of time to be in the kitchen and cook. Right after Christmas I got a belated holiday gift when a box of Chobani arrived at my doorstep. I knew the yogurt was on its way, but it as still a fun box to open up. Of course, I got to cooking with my assorted Chobani right after it arrived. Since I’ve had a little extra time on my hands to cook breakfast, I made pancakes with a mix of quinoa flour and all-purpose flour.

For what it’s worth, my mom said they were some of the best pancakes that she has ever had. Although she is my mom, so I think she might be a bit biased. But I did really like the flavor the quinoa flour added to these pancakes. I ate one for breakfast topped with almond butter and Greek yogurt and was absolutely stuffed for hours to come. And if you know me, that’s certainly saying something!


Quinoa Flour-Whole Wheat Pancakes with Greek Yogurt
*1/2 cup whole wheat flour
*3/4 cup quinoa flour
*1 teaspoon baking soda
*2 tablespoons sugar
*1/2 teaspoon ground cinnamon
*1/4 teaspoon nutmeg
*1 1/4 cups milk
*1/2 cup 2% plain Greek yogurt (I used Chobani)
*1 teaspoon vanilla extract
*1 large egg lightly beaten
*Butter for the skillet
*Additional Greek yogurt and maple syrup, if desired

*In a large bowl, combine the flours, baking soda, sugar, cinnamon and nutmeg. Stir until well combined. In a second bowl, combine the Greek yogurt, vanilla extract, milk and egg. Stir until well combined. Add the wet ingredients to the dry ingredients and stir until just combined.
*Preheat a skillet to medium heat. Lightly grease the skillet with butter.
*Spoon batter by 1/3 cup at a time into the preheated skillet. Cook for 3 to 4 minutes or until bubbles appear at the surface of the pancakes. Flip and cook 1 to 2 minutes more. Transfer to a plate. Top with Greek yogurt and drizzle with maple syrup, if desired.

Happy Cooking!