Cooking Wright

Quinoa and Beet Pancakes


Butter for the pan
3 medium small red beets
Dry Mix:
1/2 c quinoa flour
1/2 c whole-wheat flour
1 c all purpose flour
3T dark brown sugar
1T baking powder
3/4t kosher salt
Wet Mix:
1 1/2 c whole milk
1/2 c plain yogurt
3T unsalted butter, melted and slightly cooled
1 egg
1/2 c beet purée


1. Preheat the oven to 400 degrees. Place the beets in a glass or metal baking dish with about 1/2 c water in the bottom. Cover with aluminum foil and roast until very tender, about 1 hr. Cool, peel, and purée the beets in a food processor or blender until smooth. You will need 1/2 c of the beet purée (any remaining purée can be frozen).

2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain after.

3. In a medium bowl, whisk together the wet ingredients. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter should be the consistency of lightly whipped cream and crimson in color.

4. Although the batter is best used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter it will be very thick and should be thinned 1T at a time with milk - take great care not to overmix.

5. Heat a cast iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rub the pan generously with butter, this is the key to crisp, buttery edges. Working quickly, dollop 1/4 c mounds of batter onto the pan. Once bubbles have begun to form on the top side of the pancake flip it over and cook until the bottom is dark golden-brown, about 5 min total. Wipe the pan with a cloth before gridding the next batch. Rub the pan again with butter and repeat.

6. Serve the pancakes hot, straight from the skillet, with a pitcher of warm maple syrup.

Back to all Breakfast recipes