Recipe by Martha Rose Shulman in the New York Times, May 24, 2011
Notes: Continuing with our quinoa experimentation, I tried using it in a pancake this morning. After cooking and cooling a batch of quinoa, the rest of this pancake recipe came together quickly. I used cake flour instead of all-purpose so the pancakes would be more tender, and adding blueberries makes them even better.
These were definitely thick and hearty while being soft and tender. There's the distinct grassy/nutty taste from the quinoa which needs maple syrup or another topping to mask. I would make these again, especially if I had leftover plain, cooked quinoa.