Inkaterra La Cosona Quinoa Pancakes

By Rona Berg / November 11, 2013

Inkaterra La Cosona Quinoa Pancakes, from Understated Opulence.


Quinoa pancakes: Rona Berg




1 1⁄2 cups flour
2 eggs
5 tablespoons sugar
Pinch of salt
1⁄4 teaspoon vanilla extract
1⁄4 teaspoon Pisco or brandy
Approximately 1⁄2 cup milk
5 tablespoons previously cooked quinoa
1 1⁄2 tablespoons unsalted butter, melted
2 teaspoons baking powder


Mix together the eggs, sugar, salt, vanilla extract, Pisco, milk and the melted butter.

Mix the flour and the baking powder separately and then add slowly to the wet mixture until it becomes soft. Add the previously cooked quinoa, and add milk if the mixture is too dry.

Ladle the batter into a non-stick frying pan to form individual pancakes, and cook until golden brown on both sides. Serve with sliced fruit and maple syrup, honey or sprinkled sugar. Provecho!

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

Latest posts by Rona Berg (see all)