Updated: Feb 13
When Lyndsay and I get together we often end up in the kitchen testing out recipes. Lyndsay's recently graduated from a master's program in nutrition and constantly inspires me.
I’m always looking for new and interesting pancake recipes to mix up my typical Sunday pancake game, and this recipe met the mark! I had never thought about making batter out of quinoa, but now that I have, I am a believer. Similar to the oatmeal recipe I’ve shared, soaking the quinoa overnight helps to soften it and break down that protective coating that can upset our digestion and prevent our bodies from absorbing all the nutrients.
Aside from these pancakes being super easy to make, I also appreciate the many health benefits we get from quinoa. This protein-packed “superfood” is high in fiber which leaves us feeling fuller longer (hello more focused mornings!!). The high fiber and zinc content also lend to healthy bowel movements. Quinoa can help lower cholesterol, prevent anemia, and can help lessen inflammation. I could go on and on about the many benefits of this glorious seed, but instead, I’ll let you in on this delicious breakfast recipe.
-2 cups quinoa
-4 ½ cups water
-½ - 1 tsp salt
Soak the quinoa in 4 cups of water overnight, or at least 8 hours. In the morning, drain and rinse the quinoa and add to your high-speed blender or food processor along with ½ cup water and salt. Blend well, scraping down the sides of the processor with a rubber spatula if needed.
Melt a tablespoon of coconut oil in a large pan over medium heat. Use a ¼ cup measuring cup to scoop the batter into the pan and cook until you see bubbles on top and golden edges. Flip and cook for another minute or so.
I like to add ¼ teaspoon cinnamon and 1 cup blueberries to the batter and then top with sliced fruit and a drizzle of maple syrup (shown in photo). You could also add mashed, ripe banana, chocolate chips, cardamom, or pumpkin pie spice for sweet options. For a savory option, adding corn and cumin to the batter could be yummy, and you could top with black beans, salsa, and sliced avocado. I’d love to hear how you customized this recipe for your taste preferences!
I have found that the pancakes hold up in the fridge for a couple of days to reheat and enjoy as needed or you can make a few pancakes and then store the rest of the batter in the fridge for up to a week.
Recipe from The Ayurvedic Vegan Kitchen by Talya Lutzker