When I first came across this Martha Stewart recipe for Quinoa Cakes I passed it by, assuming it was just a recipe for pankcakes using quinoa flour. After a second look, I realized it was a very simple pancake recipe that used cooked quinoa in place of most of the flour. You could also use rice.
These small cakes are delicious, but have a unique quinoa flavor and are much more savory than traditional pancakes. I liked this; it balances much better with sweet toppings- but they are not a direct swap for a traditional buttermilk pancake; much more chewy than fluffy, though I wouldn't call them dense by any means.
They are a type of pancake, though, and with all that protein, they are much more satisfying than a traditional pancake could ever hope to be. They were also extremely fast to put together, especially if you keep cooked quinoa on hand. If you don't, it just means whipping some up before you begin.
My kids (who loved them at first sight due to their size and love of all pancakes) ate them in a flash.
A few notes: I substituted whole wheat pastry flour for the all purpose flour, and used coconut oil rather than butter for the cakes and the griddle.
As the recipe states, flip the cakes when bubbles appear on the surface. However, I found that though they be small, they be mighty. When left alone after flipping they are still quite thick and the middles were not fully cooked by the time the bottom was browned. After flipping your cakes, lightly press down on each with your spatula to thin them out a bit. That solved the problem for me.
As for a sweet berry topping, I combined 2 C frozen strawberries and 1 C frozen mixed berries and microwaved them until they were almost completely thawed. I tossed them with 1 t raw sugar and let them sit while I made the cakes.