Quinoa Pancakes

I first fell in love with this recipe when my soul sister LuAnn gave me Dr Andrew Weil’s True Food cookbook. His Chef calls these Quinoa Johnnycakes.

At that hour, Lulu and I were embarking on a quasi-new eating plan and even though neither those plans nor that trend lasted, my passion for these pancakes has.

There have not been that many breakfast-food recipes in our series here and now I’m thinking that this should have been a slam-dunk when this bizarre homestay season began in March. So comforting for breakfast, lunch, or dinner (typical for me).

Well. This is as good a time as any to start a new delicious habit! With great joy I present to you, what I hope will become a new favorite in your home, with those you love.

These are packed with protein, so good for you. And, so incredibly delicious with the coconut oil accent, I dare you to eat just eat one serving at a time – about 4-6 pancakes.

With fresh berries or sliced fruit, real maple syrup, homemade granola, and Greek yogurt all on top, it’s sure evidence that heaven can be brought to earth, even now.

 Quinoa Pancakes

3/4 cup tricolor or red quinoa

1 cup all-purpose flour (almond flour or a tried-and-true gluten-free flour is fine)

4 tsp baking powder

pinch of salt

Ground cinnamon (as much or little as you prefer)

1/4 cup flax meal (optional)

Freshly ground nutmeg, about ½ tsp

¼ cup sugar*

1 cup milk (almond, coconut, or soy milk is fine)

2 eggs

1 tsp melted coconut oil

Coconut oil, for cooking

Fresh berries or sliced fruit, for serving

Optional, for serving:

Favorite granola

Pure maple syrup

Whole milk Greek yogurt

Crushed almonds or nuts

Cook quinoa according to package directions, set aside to cool. 

In large bowl, whisk or sift together flour, baking powder, salt, and cinnamon. Add flax meal, nutmeg, and sugar (if using granulated sugar, add it now; if making simple syrup, follow directions just below here). 

*I love to actually make simple syrup with the sugar for this recipe. In small saucepan, combine sugar and ¼ cup water and bring to a boil so that sugar dissolves. Allow syrup to cool slightly, add it to the end of the mixture, with the quinoa.

In separate bowl or large measuring cup, combine milk, eggs, and coconut oil. Add to dry mixture.

Stir in cooked quinoa, and simple syrup if using.

Combine all ingredients well, and allow to rest for at least one hour before making pancakes.

Over medium flame, melt a little coconut oil on pancake griddle or large nonstick flat skillet. Sprinkle a bit of water onto the griddle and if it sizzles, it’s ready to cook the pancakes.

Pour about ¼ cup batter for each pancake. When bubbles begin to form on edges, flip pancake to cook other side until lightly browned. Continue for remainder of batter, or store in tight-lidded jar or other glass or covered ceramic container and refrigerate for up to 5 days.

To serve, place pancakes on serving dishes, sprinkle with berries and granola. Drizzle with maple syrup and finish with a spoonful of yogurt and crushed nuts.

Yields about 12-16 pancakes.

Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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