I’m on a quinoa kick right now, which means I also have leftovers. Quinoa is such a fabulous grain to work with – so versatile, nutritious and easy to cook. I usually make extra to toss in a salad or cook up as porridge, but this time it went into my new favorite recipe for pancakes!
Quinoa originates from the Andes and has been called ‘the mother grain’ due to its energizing properties and high protein content. It cooks up as fast as couscous and is a staple among vegetarians. I enjoy both the golden and red varieties for additional sources of iron and calcium alike. Quinoa also helps regulate blood sugar and aids digestion…a great way to start the day!
Quinoa Pancakes – Makes 6-8 medium
This is super simple and I found that with the extra bit of protein I was satiated for hours.
1 1/2 cups whole wheat OR oat flour (gluten free)
2 tsp. baking powder
1/2 tsp. sea salt
1 cup cooked quinoa
1 cup organic milk (I used almond)
1 pastured egg
1 TB agave nectar
2 TB sesame oil, untoasted
Butter or oil for griddle
In medium bowl, whisk together flour, baking powder and salt. In separate bowl, mix quinoa, milk, egg, agave and oil. Stir wet ingredients into dry and whisk until just combined.
Heat butter onto skillet over medium heat. Pour about 1/2 cup batter for each pancake and cook
until bubbles form on edges. Flip and cook about 30 seconds more.
Serve with pure maple syrup and fresh berries or banana.