This Open Invite recipe was adapted from our friends at Market Table, located in NYC’s Greenwich Village. We fell in love with these protein-packed pancakes during a weekend brunch courtesy of Market Table.
Brunch is a *thing*, and it’s totally and completely justified. After a Saturday night out with friends, nothing makes me happier than recapping the evening over Bloody Mary’s, fluffy pancakes, and crispy bacon.
What would be even more fun? Not leaving the house. Yep, hosting a boozy brunch with friends at home. There’s no long wait and we can hang (and sip) as long as we’d like.
I’m sure you’ve seen those gorgeous Instagram photos of perfect brunches and breakfasts, thinking “there’s no way I can pull that off.” Well, you’re probably right. No one IRL is probably that perfect. Spending hours to prep brunch just isn’t practical and let’s face it, you don’t even own a full set of matching plates.
But have no fear. Your brunch-in-pjs goals are within reach. With these tasty (and gluten-free!) Coconut and Quinoa Pancakes and expert tips from Market Table, you’ll be set to do brunch your way.
Nothing says brunch like pancakes. I love a fluffy, classic pancake but these days, more and more of my friends are living the gluten-free life. I used to think that meant pancakes were off limits, until I tried these pancakes made with quinoa flour from Market Table. With its nutty flavor, these pancakes were a crowd favorite. They were topped with fresh strawberries and chopped pistachios, and drizzled with maple syrup. I just had to get my hands on the recipe before flying back to San Francisco!
Thanks to Market Table’s Chef Mike Price and a few tweaks in our kitchen, I’m so excited to share this pancake recipe. The batter uses quinoa flour instead of traditional all-purpose flour. Quinoa flour is made up from ground-up quinoa seeds and is a handy gluten-free flour. It’s also a great source of protein, so you won’t feel sluggish or tired after eating these as you might after having a white flour-filled pancake. I’m a happy gluten eater, but I still prefer these pancakes because of the protein boost.
About Quinoa Flour
Quinoa flour can have a slightly bitter or grassy taste, so you’ll need to sweeten up the batter. Our recipe includes brown sugar and mashed banana, as well as cinnamon and vanilla. These ingredients balance out the quinoa’s flavor without making the pancake too sweet.
You can also toast the quinoa flour before using it to get rid of any bitterness. Just add the quinoa flour to a large skillet over low heat and stir for about 5-8 minutes. The flour will darken slightly. Let it cool then add it to the dry mixture. This is totally optional as the pancakes still tasted delicious without this added step.
Now quinoa flour isn’t the cheapest thing out there, but we found this amazing deal on Amazon (affiliate link) or you can buy it by the pound in the bulk section of your local natural foods store. Many grocery store chains sell Bob’s Red Mill brand, which runs ~$15 for a 22 ounce bag. You only need 2 cups, so you’ll have plenty leftover for your next batch. If you absolutely fall in love with quinoa flour, you can save some money by learning how to make your own.
Brunch Like a Pro
Now that you’ve got the pancakes covered, what about everything else? Liz Rosen, Market Table’s Director of Marketing & Events, has thrown her fair share of parties and is here to help. Here are some of her key tips to help you pull off your next brunch:
- Go for a DIY bellini bar! Serve prosecco with a different fruit juices and garnishes for guests to mix and play with. (Check out our last DIY bar setup here!)
- Hosting a large group? Forget the overly matchy place settings. Mix and match. Pick up fun vintage plates and glasses from a second hand store. It doesn’t have to cost a fortune, and the final look is eclectic and fun. Plus, if you get lots of different glasses, guests will easily recognize their glass and hold on to it throughout the party.
- For table décor, keep it simple with votive candles, table runners, and small plants used as name cards (and take away presents).
- Mix florals in mismatched vases, or use bud vases for individual place settings.
- For a simple table setting, tie pretty string around the napkins and secure a sprig of fresh herbs like rosemary, thyme, or lavender.
Give this Coconut and Quinoa pancake recipe a try for your brunch? We’d love to see it! Post a photo on Instagram and tag #confettikitchen or leave a comment below.
This post includes affiliate links to help you find products we love. In exchange, we may earn a small commission. We take this seriously and only pick goods we think are great!
What You Need
2 cups quinoa flour
1/3 cup shredded, unsweetened coconut
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cup milk
1 ripe banana
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 medium mixing bowls
Frying pan or griddle
Preheat oven to 200 degrees.
- In a medium mixing bowl, mash the banana with a fork. Add all of the wet ingredients to the banana and stir.
- In a separate medium mixing bowl, add all of the dry ingredients and mix well.
Add the wet mixture to the dry ingredients and gently fold to incorporate. Avoid over-mixing – it’s ok if there are still some lumps. The batter will be thicker than a normal pancake batter, more like a lava-consistency. If you need to thin it out, add a splash of milk.
Cook and serve!
Heat a lightly oiled frying pan or griddle over medium heat. Pour the batter into the pan, using ~1/4 cup for each pancake.
Once the pancake’s edges look cooked, flip the pancake with the spatula and finish cooking for another minute. They should be golden brown on each side.
Keep the pancakes warm on a baking sheet in the oven, while you finish the rest of the batter. Garnish with your favorite fruits and nuts, with a drizzle of maple syrup.
Batter too thick? This batter is supposed to be thicker than typical pancake batter. Use a spatula to spread the batter into a circle after pouring it into the pan. If it’s really too thick, add a splash of milk.