The Secret Ingredient to Delicious, Protein-Packed Pancakes, According to Chef Marcus Samuelsson (Exclusive)

Chef Marcus Samuelsson

Famed chef Marcus Samuelsson knows a thing or two about hard work. From his numerous appearances on top-rated shows like Top Chef, Iron Chef and Chopped, to the openings of his many restaurants, Samuelsson's culinary journey is definitely one that deserves admiration and applause.

While the amount of success he's amassed is enough to make anyone content for a lifetime, the popular chef has yet to hang up his white coat and instead, in 2023, decided to open a new restaurant in the Black mecca of the south: Atlanta. Aptly named Marcus Bar & Grille, the restaurant has become home to some of the most delicious dishes and tipples in the city.

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We sat down with Samuelsson recently when he opened the doors of Marcus Bar & Grille to celebrate Black history with the HEINZ Black Kitchen Initiative—where former grant winners Ms. Lorraine “Mama” Smalls and Antwan “Cake Daddy” Smalls of My Three Sons in South Carolina created an impressive menu for the Open Kitchen series.

While we chatted, the topic of breakfast came up and Samuelsson shared his hot take on making homemade pancakes better. "I make pancakes for my kids–not every morning because I don't want them to have pancakes every morning," he said. "I mash bananas to cut out the flour. I add in either oats or quinoa in the pancakes, so the least amount of binding ingredients. So, if I have bananas and (cooked) quinoa, now I'm feeding them protein through pancakes."

While he also mentioned other ways he likes to sneak in good stuff via fun, kid-friendly food (here's looking at you, fish patties), the quinoa tip is one that we're going use the next time we're making homemade pancakes.

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