If you want to start the day right after a little too much Valentine indulgence, these yummy little pancakes fit the bill. I only had red quinoa on hand so I used that. It doesn’t get as soft as plain quinoa so the cakes had a little bit of crunch and colour, but I liked it. The portions are small but they’re filling and they don’t taste “healthy” at all. They’re actually more flavourful and I prefer them over regular pancakes. 🙂
Everyday Food, November 2010
Makes about 12
- 1 cup cooked quinoa or brown rice
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk
- 2 tablespoons pure maple syrup, plus more for serving
- Fresh fruit or fruit preserves (optional), for serving
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.