These fluffy quinoa pancakes are a nutritious start to the day for your little one. Made with cooked quinoa and no added sugar, they're filling, healthy and perfect for babies and toddlers.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Quinoa Pancakes
While it's no secret that kids love pancakes (and they can be healthy for little ones), the are usually not the most filling or nutritious breakfast option if they are made in a traditional way or from a mix. But these quinoa pancakes fix that. Leftover cooked quinoa is mixed into the batter for a more nutritious pancake with fiber, protein and micronutrients that make them more filling, hearty, and nutrient-dense. The texture is soft and fluffy, perfect for babies and toddlers. And with no added sugar, you can feel good about serving these to your little one, no matter their age!
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Ingredients
- Cooked quinoa - Leftover quinoa is great! Just make sure it wasn't cooked in broth or with other savory spices.
- Egg - Binds everything together and adds high quality protein.
- Milk - I use whole milk, but any kind will work.
- Vanilla - For a touch of sweet flavor with no sugar.
- Coconut oil or butter - I like to use melted virgin coconut oil.
- Flour - Either all purpose or half all purpose and half whole wheat flour.
- Cinnamon - Just a bit reduces any bitter flavor you might get from the quinoa.
- Baking powder - Use aluminum-free baking powder if possible.
- Ground flaxseed - Optional, but it adds more fiber and healthy fat.
Helpful equipment: Whisk, Large nonstick skillet, well seasoned cast iron skillet or griddle, Pancake turner
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a medium bowl, whisk the wet ingredients (milk, egg, melted butter or oil, vanilla).
- Add the dry ingredients (flour, baking powder, cinnamon, flaxseed) and whisk until just moistened.
- Gently stir in the quinoa until it is evenly distributed, but don't over-mix.
- Melt a little butter or coconut oil in a large skillet (nonstick or a well seasoned cast iron work best) or on a griddle. Add the batter by 2 tablespoon and cook for 2-3 minutes per side, flipping just once.
- Repeat with the remaining batter.
Tips and Recipe Variations
- Careful not to over-mix the batter once you add the dry ingredients and quinoa, since over mixing will make pancakes more dense and tough.
- You can use whole wheat flour for all of the flour in the recipe, but the pancakes won't be as fluffy. I like to use half whole wheat flour and half all purpose. You can also use your favorite gluten free cup-for-cup flour.
- For small baby-sized pancakes, use 2 tablespoon of batter per pancake (a cookie scoop helps with portioning!) or for slightly bigger pancakes, use ¼ cup batter per pancake.
- Feel free to add mix-ins such as blueberries, finely chopped strawberries, or even mini chocolate chips for older kiddos.
- These pancakes are not sweet, so if you're serving for older children or adults, feel free to add 1-2 tablespoon of sugar or maple syrup to the batter for more sweetness. I usually just top my own with a little drizzle of maple syrup instead.
Storage and Reheating
Store leftover pancakes in the refrigerator in an airtight container for up to 4 days (or fewer if your quinoa has been in the fridge for a few days already). They can also be frozen and stored in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator or on the counter for up to 2 hours.
To reheat, simply pop a couple in the microwave for 15-30 seconds (always test the temperature before serving to little ones, since microwaves can create hot spots!) or warm up in the toaster or air fryer on the lowest setting.
How To Serve Pancakes To Babies 6 Months and Up
For baby led weaning babies and babies in the finger food stage who do not yet have a pincer grasp (they are scooping with a fist), usually about 6-9 months old, serve pancakes cut into strips the width of 1-2 adults fingers. This shape is easiest for small hands to pick up and munch on. You can also offer a whole baby-sized pancake as long as baby isn't prone to over-stuffing his mouth.
For babies with a pincer grasp (using the index finger and thumb to pick up small objects) and toddlers, you can cut pancakes into bite-sized pieces, or continue offering as above for extra practice with biting off small pieces.
For growing little ones, I always like to serve pancakes with a nutritious dip or spread, such as no sugar berry compote (shown here), plain Greek yogurt, natural peanut butter or another natural nut butter.
More Healthy Baby and Toddler Friendly Pancake Recipes
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Fluffy Quinoa Pancakes for Baby and Toddler Recipe
These fluffy quinoa pancakes are a nutritious start to the day for your little one. Made with cooked quinoa and no added sugar, they're filling, healthy and perfect for babies and toddlers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 baby pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 large egg
- ⅔ cup milk of choice
- 1 tbsp melted butter or coconut oil (plus more for the pan)
- 1 tsp vanila extract
- ¾ cup all purpose flour (can substitute half for whole wheat)
- 2 tsp aluminum-free baking powder
- 1 tbsp ground flaxseed (optional)
- ½ tsp cinnamon
- 1 cup cooked quinoa
Instructions
- In a large bowl, whisk together egg, milk, melted butter or oil and vanilla until well combined.
- Add flour, baking powder, flaxseed and cinnamon and mix until streaks of flour just disappear.
- Add the quinoa and stir until it's evenly distributed in the batter, careful not to over-mix.
- Heat a large skillet (nonstick or well seasoned cast iron work best) or griddle over medium heat. Melt a little butter or coconut oil in the bottom of the pan.
- Pour batter by 2 tablespoon for baby pancakes or ¼ cup for a little larger pancakes into the heated skillet. Cook 2-3 minutes per side, flipping once. Pancakes are ready to flip when the edges start to dry and bubbles start to appear on the surface.
- Repeat with the remaining batter.
Notes
- Store pancakes in the refrigerator in an airtight container for up to 4 days, or freeze for up to 3 months.
- Careful not to over-mix the batter since over-mixing will make pancakes more tough and dense.
- I like to use half whole wheat flour. You can use all whole wheat, but the pancakes will be denser. You can also use your favorite cup-for-cup gluten-free flour.
- These pancakes are not sweet, so if you're serving to older kids or adults and want a sweeter pancake, feel free to add 1-2 tablespoon sugar or maple syrup to the batter. I prefer to just drizzle my pancakes with a little maple syrup.
- I like to use a cookie scoop for portioning out perfect pancakes. A #30 scoop, or two tablespoons, is what I used here for baby-sized pancakes.
Brooke says
What toppings do you recommend?
Kaleigh says
Hi Brooke, you can top these with plain Greek yogurt, thinly spread natural peanut butter or another nut butter, applesauce, or a quick berry compote.