There’s no denying it: From doughnuts to muffins, and breads to waffles, quinoa flour is becoming a popular pantry staple—and quinoa flour pancakes an almost mainstream menu item. Chef Mike Price of Manhattan’s farm-to-table West Village restaurant Market Table strived to create a healthier pancake recipe than the traditional American diner staple. Price decided to cut down on the amount of all-purpose flour by adding quinoa flour to lighten the stack. The coconut pancakes are topped with strawberries, pistachios, and real maple syrup spiked with a little dark rum. Be sure not to overmix the pancake batter, because it’ll make the end result tough and chewy. Market Table’s Coconut & Quinoa Pancakes

Mike Price
Recipe by Extra Crispy

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Photos by August Goulet

Recipe Summary

cook:
15 mins
prep:
5 mins
total:
20 mins
Yield:
12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all dry ingredients in a medium mixing bowl. Mix well.

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  • Place all wet ingredients except melted butter in a separate medium bowl and whisk well.

  • Add the wet ingredients to the dry ingredients and fold together with a rubber spatula. Do not over mix.

  • Fold in melted butter until incorporated.

  • Heat a lightly oiled frying pan over medium heat.

  • Pour batter into the pan, using approximately ¼ cup for each pancake.