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
1 cup all-purpose flour
2 cups quinoa flour
½ cup shredded coconut
¼ cup brown sugar
2 ½ teaspoons baking powder
2 teaspoons cinnamon
1 ¾ cup whole milk
1 teaspoon vanilla
¼ cup melted butter
How to Make It
Place all dry ingredients in a medium mixing bowl. Mix well.
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.
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