So, we eat a lot of quinoa ’round these parts. It has higher quality protein, fewer carbohydrates, more nutrients, and the real winner: it cooks faster than brown rice. So, we eat it quite a bit as a side-dish. But what we’ve found, is that it is particularly good in pancakes. These pancakes end up having more protein and tend to make me feel better than other pancakes after eating them. Plus, the quinoa adds a bit of texture to the pancakes for a bit of added interest.
This recipe is one we developed in the Spice Raconteurs Kitchen!
What you need:
- 1 1/4 cups cooked quinoa
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk (we used skim, but higher fat versions probably just taste better)
- 1 Tablespoon real maple syrup or brown sugar
- 2 Tablespoon vegetable oil or melted butter
- More butter and maple syrup for the pan and to finish
- Mix together the quinoa, flour, baking powder, baking soda and salt in a large bowl.
- Beat the eggs, milk, syrup or sugar and oil or butter in a medium bowl.
- Add the wet ingredients to the dry and mix until just combined.
- Set griddle to 350 degrees, or a skillet at medium high heat. (When it’s heated, water should sizzle when ou flick a bit in the pan.)
- Dollop some butter on the griddle and add about 1/4 cup of batter for each pancake. Cook on each side until nicely browned but not burned (I cook them on one side until the batter starts to bubble and the air holes start to show. Then flip and cook another minute or two.)
- Cook until all the cakes are finished. (You can keep them warm in an oven set to 200 degrees if you don’t have a big griddle.)
Serving suggestions: Dollop with real butter and a touch of real maple syrup. Add sliced fruit (like strawberries and nectarines above) with a touch of mint. ~OR~ slice a banana and use it to top a bit of plain yogurt. Sweeten with maple syrup and eat along with the pancakes.