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Quinoa Pancakes with Raspberry Compote

Shelly Xu
Course Breakfast
Servings 4 (Total 12 Panckaes)


  • 1 cup quinoa flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup low-fat plain yogurt
  • 2 cup raspberries unsweetened (fresh or frozen)


  • To make the compote, put the raspberries and 1 tablespoon sugar in a small saucepan. Gently stir over low heat until the sugar has dissolved and the mixture is heated through. Set aside.
  • Sift the flour, baking powder, cinnamon and remaining sugar into a bowl and make a well in the center. Whisk the buttermilk, eggs and vanilla together. Pour the mixture into the well of the dry ingredients and stir to combine.
  • Lightly grease a large frying pan and place over medium-low heat. For each pancake, drop 2 tablespoons of batter into the pan and spread to a neat 4-inch round. Repeat with more batter, depending upon the size of your pan.
  • Cook the pancakes for about 1 minute, until golden brown underneath, then turn over and cook the other side until golden. Place pancakes on a plate to keep warm while you repeat the process for the remaining batter.
  • Serve three pancakes for each person, with yogurt and raspberry compote on the side.


Main nutrients :Protein, Fiber, Vitamin C and Iron
Per serving :
Calories 260
Total Fat 5 g
Saturated Fat 1.3g
Cholesterol 95 mg
Carbohydrates 42 g
Fiber 5.5 g
Added Sugar 6 g
Sodium 180 mg
Protein 12 g