Savoury Herb Quinoa Pancakes from Vegetarian Heartland |

Savoury Herb Quinoa Pancakes

Savoury quinoa pancakes, made vegan, with whole spelt flour for a healthy light meal for any time of day. This recipe comes from Vegetarian Heartland, a new vegetarian cookbook based on foods from the American Midwest.

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 280 grams / 2 cups whole spelt flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sumac**
  • 2 tablespoons chopped fresh dill***
  • 120 grams / 1 cup cooked quinoa
  • 360 ml / 1 1/2 cups oat milk****
  • 60 ml / 1/4 cup olive oil or melted coconut oil plus more for cooking


  1. In a large bowl, stir together the flour, baking powder, salt, pepper, garlic, cumin, and sumac. Make a well in the centre of the dry ingredients and add the herbs, quinoa, milk, and olive oil into the centre. Gradually stir the liquid ingredients into the dry ingredients until a thick batter forms.
  2. Preheat the oven to 95C (200F). Warm a large skillet over medium heat. Once hot, add just enough coconut oil to coat the pan. Working in batches, ladle 1/4 cup (60ml) scoops of batter into the pan and cook until the bottoms are browned, 2 to 3 minutes. Flip and cook the other sides until browned and cooked through, 2-3 minutes more. Transfer to a baking sheet and keep warm in the oven while you cook the remaining pancakes.
  3. Divide among plates, top with yogurt (and pesto!), and serve warm.


* The recipe calls for whole wheat, all-purpose, or spelt flour.
** The original recipe calls for paprika, not sumac - I think another great combo would be to use turmeric and add cilantro as the herb.
*** Use 2 tablespoons fresh herbs or 1 tablespoon dry - Shelly recommends sage, basil, thyme, rosemary, or oregano.
**** I substituted oat milk for whole dairy milk.