Quinoa Taiwanese Egg Pancakes:Delicious Breakfast Recipe


Serves: 4 wraps

Preparation Time: 5 minutes

Cooking Time: 10 minutes


  • 3/4 cup plain flour
  • 2 tbsp corn starch
  • 1/4 tsp rock salt
  • 1 large egg
  • 3/4 cup room temperature water (175 ML)
  • 1/2 cup chopped spring onions
  • 2 tbsp cooked quinoa
  • 4 large eggs
  • 1 slice of ham
  • 4 slices of Cheddar cheese
  • 4 tbsp baked beans or sweet corn
Cooking oil
  • 4 tbsp extra virgin olive oil


Chop about 1/2 cup of spring onions and set aside. 

Put 3/4 cup of plain flour in a big bowl, add 2 tbsp of corn starch and 1/4 tsp of rock salt.

Make a well in the middle of the flour and add 1 large egg and mix.

Pour 3/4 cup (175 ml) of room temperature water in the bowl gradually and keep stirring to make pancake batter.

Once the batter is smooth and consistent, add 2 tbsp of cooked quinoa and 1/2 cup of chopped spring onion and mix together.

Cut 1 slice of ham into 4 strips and set aside.

Halve 4 slices of Cheddar cheese and set aside.

Heat up a pan and add 1 tbsp of olive oil. Then add a ladle of pancake batter in the pan and move around to form a round pancake. Crack a large egg and put it on top of the uncooked pancake.

Break the egg yolk with a spatula and move the egg around to cover the pancake. Then, put 1 strip of ham in the middle of the pancake.

Add 1 tbsp of baked beans or sweet corn on top of the ham.

Cover with 2 strips of cheese.

Fold the two sides to the middle to form a wrap.

Cook the wrap in medium heat on both sides until it is brown.

Serve with a glass of almond milk. A good start of the day!