Learn how to make Quinoa Pancakes with Tomato Chutney, one of Rita's recipes high in plant proteins.

Quinoa Pancakes with Tomato Chutney


For tomato chutney

  • 1 tablespoon vegetable oil
  • ½ teaspoon cumin seeds
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated ginger
  • 2 cups tomatoes, seeded and chopped
  • 1 green chili, seeded and chopped
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt
  • 2 teaspoons sugar

For pancakes

  • 1 cup buttermilk pancake mix
  • 1 cup red quinoa, cooked and cooled
  • 1 egg, beaten
  • 1¼ cups fat-free milk
  • 1 cup spinach, finely chopped


  1.  To make chutney: Heat oil in skillet over medium heat. Add cumin seeds and cook a few seconds until seeds stop popping. Add onion, garlic and ginger. Cook 1-2 minutes until onions are translucent. Add tomatoes, green chili, coriander and salt. Cook 3 minutes until tomatoes are soft.  Stir in sugar. Cool about 10 minutes.
  2. Add chutney to blender. Blend slightly until coarse texture. Serve immediately or cover and refrigerate.
  3. To make pancakes, combine pancake mix and quinoa in medium bowl. Mix in egg and milk. Fold in spinach. Let sit 10 minutes. 
  4. Heat medium skillet coated with nonstick cooking spray over medium heat. Pour ¼ cup batter onto heated skillet. Turn pancakes when top is bubbled and the bottom is light brown. Cook another 1 minute. Repeat with remaining batter.
  5. Serve warm with Tomato Chutney.

Makes 5 servings.