Skip to main content

Quinoa Pancakes

Quinoa Pancakes85

Chef’s Tip: It is always better to combine the dry ingredients first to prevent lumps.  

  • Duration
  • Cook Time
  • Prep Time
  • 10-12Servings


  • 2 tablespoosn extra-light olive oil + oil for frying
  • 1/4 cup onion, diced small
  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 1 tablespoon kosher salt + 1 pinch
  • 3/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 cup + 2 tablespoons soy milk
  • Salt, to taste


1. In a heavy-gauge saucepan, preferably stainless steel, warm two tablespoons of oil, and sweat the onions until soft and translucent.

2. Add the quinoa and stir for a few seconds to coat all the grains with oil.

3. Add the water and a pinch of salt and bring to a boil.

4. Lower the heat and simmer until all of the liquid is absorbed.

5. Remove from heat and let cool. In a dry mixing bowl, combine the flour, baking powder, and one tablespoon of kosher salt; mix well.

6. Add the egg and the soy milk and mix until all the ingredients are fully combined.

7. Add two cups of the cooked quinoa; mix.

8. Heat two to three tablespoons of oil in a frying pan. When the oil is hot, spoon batter into mini pancakes (fist size), and fry for 30-60 seconds on each side or until golden brown.

Nutrition info per serving: 150 calories, 8 g fat, 730 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein

This recipe is excerpted from: The Prime Grill Cookbook.  

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW

2015 Magazine Purim