A traditional pancake with Asian flavors, paneer & quinoa. The slight nutty crunch from the quinoa when mixed with Indian flavors & veggies makes it one hearty meal. Enjoy this for breakfast or as an evening snack.
Quinoa is a power ingredient especially for vegetarians and vegans! Cultivated in the Andes for over 5,000 years, quinoa (which I learnt later that its pronounced as KEEN-wah) has been called “the mother grain”. Interestingly, it’s not a grain but a seed, though it is used in virtually all the same ways as other whole grains. Over the last few years, the popularity of quinoa has grown steadily as people seem to have discovered its pleasant nutty taste and superfood qualities. As a protein source also high in iron, magnesium, and fiber, quinoa is not only one of the healthiest pantry staples, but also one that’s incredibly easy and quick to cook.
Since it was a new ingredient for me, I began experimenting with it in cooking only recently. While I had seen tons of quinoa recipes on Pinterest, I had still been a bit hesitant to use it in various recipes that I cook. Quinoa Chana Dal Idli was infact the first recipe I prepared using it and it left me impressed. I liked the crunchy nutty flavor and the fact that it made the idli even more nutritious was surely a selling point. Ever since that, I have been looking for some other interesting way to try quinoa until I stumbled upon the idea of quinoa dosa which I landed up trying last weekend. From that stemmed the idea to try quinoa pancakes using some Indian flavors and veggies.
The recipe I created is filled with Asian flavors and I used a mini pancake pan to make them. First step is to cook quinoa. I cooked it in a rice cooker but you can also cook it in a pan. The idea is to double the water quantity to quinoa while cooking it. In a bowl, add grated carrots, paneer ( can be easily found in Indian store/Lucky’s market), paprika, ginger paste, salt, garlic powder and cilantro. Mix them together.
Then add baking powder, all purpose flour, cooked quinoa and milk. Mix it to make a pancake batter. Heat a mini pancake pan and smear oil in all the grooves. Pour a spoonful of batter in each and cook it till it turns golden and flip. Cook the other side the same way. You can add cheese on top as well if you wish to.
Quinoa Paneer Mini Pancakes are ready. Serve them with chutney/ketchup. Let me paint you a picture – It’s weekend morning, kids are still in bed, your partner is brewing coffee for both of you and you are making these delicious quinoa pancakes for the family! They are so easy to make that you even ask your older kids to make them. Your family is enjoying a hearty breakfast on a warm sunny day! The other scenario being that it’s a super busy Monday, kids are being kids, your partner is getting late for work and you have no time to make a lavish breakfast. Thankfully, you have this pancake batter that you prepared the previous night! All I am trying to say is, whatever scenario you are in, you will love these healthy and nutritious pancakes.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
Quinoa Paneer Mini Pancakes
- 1 cup uncooked quinoa
- 2 cups water
- 1 carrot - grated
- 1/2 cup paneer - grated
- 1 tbsp paprika
- 1 tbsp ginger paste
- 1-2 tsp garlic powder
- 2-3 tbsp cilantro - chopped
- 1 tsp baking powder
- 3/4 cup all-purpose flour
- 1/3 cup milk
- salt as required
- oil as required
- cheese - optional
- First step is to cook quinoa. I cooked it in a rice cooker but you can also cook it in a pan. The idea is to double the water quantity to quinoa while cooking it. In a bowl, add grated carrots, paneer ( can be easily found in Indian store/Lucky's market), paprika, ginger paste, salt, garlic powder and cilantro. Mix them together. Then add baking powder, all purpose flour, cooked quinoa and milk. Mix it to make a pancake batter. Heat a mini pancake pan and smear oil in all the grooves. Pour a spoonful of batter in each and cook it till it turns golden and flip. Cook the other side the same way. You can add cheese on top as well if you wish to.
I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter  (free gift if you do so!) or follow me on my social media Instagram , Facebook and Twitter! There is even a Pinterest board called Cookilicious Recipes  from where you can pin the recipes you love.
Ever since I got this mini pancake pan, I think I have gone bonkers using it! Seriously, there are so many varieties of recipes that I can make in that pan that I now cannot function without it. Some recipes that you can try for yourself are Mini Butternut Squash Fritters, Cheesy Corn Rawa Pancakes, Gluten Free Mint Flavored Potato Bajra Pancake and Mini Veggie Fritters.