The Bake-Off is Coming: Whole Wheat Quinoa Pancakes

Whole Wheat Quinoa Cakes

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Listen. I was tempted to drive right on by this recipe, because it sounded awfully healthy. But then I learned it had sweetened condensed milk. Back in the game! Thanks for including something tasty that also has healthy grains, Lynn Connors of Thornton, Pennsylvania!
Whole Wheat Quinoa Pancakes

Prep Time: 25 Min Total Time: 50 Min Makes: 9 servings (2 pancakes each)


  • 1 cup uncooked quinoa, rinsed, well drained
  • 1 cup Pillsbury BEST® Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 egg
  • 1 jar (12 oz) Northwest Triple Berry Preserves


  1. Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with No-Stick Cooking Spray; heat to 350°F.
  2. Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
  3. Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.