Oat Bran Quinoa Pancakes


1 cup NorQuin Quinoa flour
1 cup oat bran
1/4 tsp salt
3 tbsp natural sugar
2 eggs
3 tbsp sesame oil
1 cup milk
1 cup orange juice
1 tsp orange zest

Combine the flour, bran, salt, and sugar in a medium-sized mixing bowl.

In a separate bowl mix eggs, oil, milk, juice, and zest. Mix with dry ingredients. Stir just to blend (over mixing will yield a tough crumb).

Pour about cup batter per pancake onto a hot, seasoned skillet or griddle. Cook the first side just until air bubbles form and the bottom is golden. Turn and briefly cook the other side until golden. Serve hot with butter or softened rice syrup.

Tip: This batter is thick and yields a higher than average pancake which cooks and browns in record time. Flip pancakes before the air bubbles pop and the surface dries.


- add up to 1 cup of cooked and cooled Quinoa to the wet ingredients

- substitute barley or buckwheat flour for the Quinoa flour

- wrap pancakes around creamed chicken or seafood.

From: Quinoa The Supergrain by Rebecca Wood

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