Quinoa is considered the ‘superfood of the Andes’. The sustainable Inkaterra hotels in Peru have shared their recipe for pancakes with quinoa, a classic breakfast dish made with this gluten-free pseudo-grain and an all-time favourite among their guests.

The Inkaterra Hotels pioneered ecotourism in Peru and have spent decades protecting the country’s natural environment, cultural heritage, and culinary traditions. All the way from the biodiversity of the rainforest to the cuisine of the Andes.

What is quinoa?

People in the Andes have valued quinoa as the ‘gold of the Incas’ for over 5,000 years. Although it produces starchy grains, quinoa is not a cereal crop; botanically, it belongs to the goosefoot family, alongside spinach. It is a reliable crop that provides high-quality plant proteins, important minerals, and fibre. It grows at extreme altitudes without the need for pesticides or herbicides.

Quinoa in pancakes?

A great idea! The Inkaterra hotels tell us that their quinoa pancakes are one of their most popular breakfast dishes. Whether you’re staying at the Reserva Amazónica, the Machu Picchu Pueblo Hotel, or the boutique La Casona hotel in Cusco, they’re a must-try. Read on for the original recipe to help you start your day the right way.

Quiona Pancake Recipe

The All-Time-Breakfast-Favorite of the Inkanterra Hotels with the ancient Super Food of the Andes.

Print Recipe Pin Recipe

25 minutes mins

Course Breakfast

Cuisine Peru

Equipment

• 1 Teflon pan

Ingredients

  

• 70 gr Previously cooked Quinoa
• 1 1/2 cup Flour (360 gr)
• 10 gr Baking powder
• 25 gr Melted unsalted butter
• 100 ml Fresh milk organic
• 2 Eggs organic
• 75 gr White sugar
• 1 hint Salt
• 20 cc Vanilla Essence Fair Trade
• 20 cc Pisco or Brandy (or non-alcoholic flavored alternative)

Instructions

 

Prepare the Quinoa

• Wash the grains very carefully in cold water until it's clear (double the amount of water)
• Boil the water in a pot and then add the washed quinoa.
• Boil between 12 and 18 minutes.
• Tip: No salt or sugar should be used during the cooking of the quinoa.
• Tip: Let the cooked and rinsed quinoa cool uncovered until you use it for the dough.

Pancakes

• Mix the eggs together with the sugar, the salt, the vanilla essence, the pisco (or alternative), the milk and the melted butter.
• Mix flour and baking powder separately and add them little by little to the mixture until it becomes soft and homogenous.
• Add the previously cooked quinoa. If necessary, add some milk.
• Fry the final mixture in a non-sticking frying pan to pancakes.
• Serve with maple syrup or honey.

Keyword pancake, Peru, Quinoa