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Quinoa Buttermilk Pancakes


  • 36 un GFS Large Shell Eggs
  • 6 lb (2.72 kg) Quinoa, cooked
  • 32 oz (907 g) GFS H&R Flour
  • 48 oz (1.4 kg) 1% Buttermilk
  • 2 qt (1.9 L) GFS Applesauce
  • ¾ c (177 ml) GFS Clover Honey
  • ¼ c (59 ml) GFS Pure Vanilla Extract
  • 6 Tbsp (89 g) Double Action Baking Powder
  • 2 Tbsp (30 g) Coarse Kosher Salt
  • 8 oz (227 g) GFS Pan Coat Spray
  • 4½ lb (2 kg) Markon Navel Oranges, peeled and sliced
  • 1½ lb (680 g) Golden Pineapple, diced
  • 12 oz (340 g) GFS Walnut Halves
  • 12 oz (340 g) GFS Shredded Coconut
  • 48 oz (1.4 kg) GFS Maple Syrup


Break the eggs into the stainless-steel bowl of an electric mixer fitted with a whipping attachment. Mix on low speed until blended. Add the quinoa, flour, buttermilk, applesauce, honey, vanilla, baking powder, and salt. Continue mixing on low speed until blended. Transfer to a storage container. Cover and refrigerate until needed.

To prepare à la carte:
Spray a heated griddle or grill with pan spray. Using a #10 ivory disher, place 3 scoops of quinoa batter on the grill. Use the back of the scoop to round out a 6" (15 cm) pancake. Grill on both sides until golden-brown and just cooked through. Place three 1 oz (28 g) orange slices on the grill. Caramelize on one side. Do not over cook. Shingle the pancakes on a warmed serving plate. Shingle the oranges on top of the pancakes. Sprinkle 1 oz (28 g) of pineapple and 1⁄2 oz (14 g) each of walnuts and coconut over the top of the pancakes. Place a 2 oz (57 g) container of syrup on the plate next to the pancakes.