Quinoa Pancakes with Squash and Goats Cheese

Quinoa Pancakes with Squash and Goats Cheese

by Lindsey Dickson

Lindsey Dickson's recipe for savoury Quinoa pancakes with a sweet edge, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!

I’ve used quinoa on many occasions and have always enjoyed it as a substitute for couscous in salads or a side but had never tried it in pancakes. As pancake day was looming, I thought I would try something a little different.

Being rather old fashioned in some respects, I have never been totally convinced that anything other than plain old lemon and sugar can ever be beaten into top spot for a sweet pancake topping. However, I am partial to maple syrup on anything so was looking for inspiration for a savoury pancake with a sweet edge. Still trying to work my way through a bulging bowlful of squash, I thought this would be great opportunity to use it in a different way. It’s natural sweetness marries very well with maple syrup and I thought some tangy goats cheese as a foil would be the perfect match.

I was really pleased with these. The only extra work over a normal pancake is the quinoa has be cooked beforehand, not an onerous task by any means. I made more than I needed and used the remaining quinoa to make a very tasty breakfast the day after. See Quinoa with Garlic Roasted Mushrooms and Eggs.

Back to the pancakes. My son loved them and ate them without any mention of his preference for American Style pancakes, mumbling ‘These are delicious” as he stuffed three of them, one promptly after the other. The added syrup in the recipe gives them a slighty sweet edge so they would be just as good served with fruit for breakfast or as a dessert. We ate ours at lunchtime and they went down a storm. The squash and cheese worked exceptionally well and complimented the sweetness of the pancake.

I will certainly be making these again. I used Hodmedod’s British Quinoa, grown not far from me over the border in Essex. Hodmedod is a local Suffolk company who source and sell a range of British pulses, both dried and tinned that are gaining a well earned following from cooks and restaurants.

Preparation time: 20 mins  |  Cooking time: 4 mins  |  Total time: 24 mins
Serves: 4-6
These could be served for breakfast with fresh fruit or compote. Makes 10-12 pancakes.


  • 200g Cooked Quinoa
  • 100g Plain Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 large Egg and 1 Egg White
  • 1 tbs Unsalted Butter for pan
  • 60ml Milk
  • 2 tablespoons Maple Syrup
  • 1 Squash, diced.
  • ½ tsp dried Thyme Leaves (or leaves from a few fresh sprigs)
  • Crumbled Goats Cheese
  • Maple Syrup to serve


  1. Sautee the squash with the thyme leaves in a little olive oil and butter until soft and taking on a little caramelisation
  2. Mix together the cooled cooked quinoa, flour, baking powder, and salt
  3. In a separate bowl whisk together egg, egg white, butter, milk, and syrup until smooth
  4. Add this mixture to flour mixture and whisk together to combine
  5. Heat a heavy pan and wipe inside with a little butter (I use kitchen towel to do this)
  6. Using a tablespoon, put heaped spoonfuls into the pan (my pan will cook three at a time)
  7. When bubbles appear on the top after a couple of minutes, flip over to cook the other side until golden brown
  8. Keep in a warmed oven while you make the rest
  9. Serve with the squash and crumbled goats cheese and pour over some maple syrup

Lindsey Dickson
Lindsey Dickson


Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her excellent blog The Eating Tree.

Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More