Mother’s Day wouldn’t be complete without a delicious homemade breakfast. This new pancake recipe is sure to make that special someone in your life feel extra loved for the day. It features our Casbah® Quinoa and is the perfect addition to your Mother’s Day traditions.

Prep Time :10 Minutes
Cook Time : 30 Minutes
Total Time : 40 Minutes
Yield : 9 pancakes


  • 1 cup Casbah® Quinoa, cooked and cooled
  • 1 cup all-purposed flour
  • 1 Tbsp. baking powder
  • 1 tsp. sea salt
  • ½ tsp. cinnamon
  • 1 egg
  • 1 cup oat milk (any other dairy or non-dairy milk would work too)
  • 2 tbsp. olive oil
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla
  • Toppings: fresh fruit and additional maple syrup



  1. Cook the Casbah® Quinoa according to packaging instructions. Let cool for 5-10 minutes. You can always prepare in advance to reduce time of recipe.
  2. In a bowl, mix together the cooked quinoa, flour, baking powder, sea salt and cinnamon.
  3. In another bowl, mix together the milk, egg, olive oil, maple syrup and vanilla.
  4. Combine the dry and wet ingredients. Stir until just combined, being sure to not overmix.
  5. Lightly grease a skillet and place over low heat. Place the batter into the skillet in ¼ cup portions, cooking 3 at a time depending on pan size. Cook on one side for 2-3 minutes, or until bubbles appear. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
[site_reviews assigned_to="post_id" pagination="ajax" count="5"]

What did you think?

[site_reviews_form category="80" assign_to="post_id"]