Photos by August Goulet
Cook Time
15 Mins
Prep Time
5 Mins
Total Time
20 Mins
12 pancakes

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Fold in melted butter until incorporated.

Step 5

Heat a lightly oiled frying pan over medium heat.

Step 6

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

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