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Multigrain Quinoa Pancakes

Rated as 5 out of 5 Stars

"Healthy pancakes made with multigrain and quinoa flours."
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20 m servings 798
Original recipe yields 6 servings (12 pancakes)


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  1. Whisk multigrain flour, quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with a fork in a bowl; whisk into flour mixture until well mixed. Measure 1 cup mixture, reserving the rest in a large container with a lid in the refrigerator for another use.
  2. Mix the 1 cup flour-coconut oil mixture, milk, and egg together in a bowl until batter is well mixed.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Notes:
  • For best results, fry over medium heat so that the inside cooks as the outside reaches a tan color.
  • Coconut solid may be substituted with vegetable shortening.
  • Blueberries, raspberries, and mashed banana make yummy additions to the mix!
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of flour-coconut oil mixture. The actual amount of flour-coconut oil mixture consumed will vary.

Nutrition Facts

Per Serving: 798 calories; 44.7 82.8 20.5 33 544 Full nutrition

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