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BRANDON 7. middle edit e1426201011950
BRANDON 7. middle edit e1426201011950
Recipes

These Maple Quinoa Pancakes Taste Just Like Canada

This article is written by a student writer from the Spoon University at Guelph chapter.

Spring is nearly upon us in Canada and snow is melting like butter on a frying pan. Of course, along with spring comes maple syrup season, after all, March is maple month. Did you know that Canada produces 80% of the world’s Maple Syrup? Pretty sweet eh?

Celebrate maple season with these pancakes that use maple syrup as a sweetener in the batter. The sweetness of maple syrup is complemented by earthy flavours via a small addition of quinoa flour. The quinoa flour can be substituted with regular or whole wheat flour.

Feel free to jazz up the pancakes with your favourite fruit salad, fresh whipped cream, or a side of Canadian bacon… just don’t forget the maple syrup.

Easy

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings: 10-12 pancakes

Ingredients:
1¼ cups all-purpose flour
½ cup quinoa flour (or 100% whole wheat flour)
2 tablespoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1½ cups milk
3 tablespoons vegetable or canola oil
2 tablespoons maple syrup, plus more for topping
Butter

maple

Photo by Brandon Guild

Directions:

1. Mix the flours, baking powder, baking soda and salt together in a large bowl until evenly combined.

maple

Photo by Brandon Guild

2. In another bowl, mix the egg, milk, oil, and maple syrup.

maple

Photo by Brandon Guild

3. Add the egg and milk mixture all at once to the dry ingredients and stir until the dry ingredients are completely moistened; slightly lumpy appearance is okay.

maple

Photo by Brandon Guild

4. For each pancake, pour ¼ cup batter into a frying pan or skillet greased with butter. Cook over medium-low heat until surface appears bubbly and edges are slightly dry in appearance, about 2-3 minutes. Pancakes should appear a pleasant golden brown colour.

maple

Photo by Brandon Guild

5. Serve warm and top with butter, syrup and accompanied by your favourite breakfast sides.

maple

Photo by Brandon Guild

Keep calm and pour the maple on with more great articles on Spoon:

Brandon is a Graduate Student of Food Science at the University of Guelph. His research focus is in enhancing the properties of biobased plastic films. He is passionate about incorporating innovation and sustainability in the design of new commercial food products, and is TA for an Undergraduate Course in Food Product Development. He has completed co-op work terms at Canada Bread as a Product Development technician, and at Senseint Flavors Inc. in as a Quality Control technician. His inspiration for a career in food industry came while working as a produce clerk at a FreshCo. (Sobey's Inc.) in his hometown of Brampton Ont. Brandon also enjoys gardening, home-brewing, running absurdly long distances, spinning, and yoga. He's been told he's a good cook, and can often be found in the kitchen cooking up mostly Italian-inspired cuisine, with the occasional Thai, Persian, or Indian dish