I absolutely love experimenting with pancake recipes on a lazy weekend morning. Aside from waffles and anything with eggs, pancakes are probably my favorite breakfast food to both make and eat! I have shared a few other pancake recipes before, like Cherry Blueberry Chia Pancakes, and Chocolate Banana Protein Pancakes, but these are my favorite so far because they aren’t frilly with lots of add-ins (which you can do for any pancake, pretty much), they are basic and hearty and can be a good building block for lots of future deliciousness! The point of making these this weekend was to add a sweet breakfast counterpart to the fresh tart raspberries we got in our farm share this week.
Unlike a lot of quinoa pancake recipes out there (I had no idea this was already a thing!) this one isn’t hardcore fitness-y carb-less gluten-free vegan (etc!) healthy. This is more about incorporating healthy twists into everyday food, rather than making sweeping changes. To make this recipe gluten free or vegan is pretty easy, just subbing the flour, using an egg substitute, and an oil instead of butter. My *husband* (I can say that now!) is lactose intolerant so we don’t drink milk, so this recipe uses Almond Milk, my favorite variety being an unsweetened Coconut Almond blend.
- 1 cup flour
- 3-5 Tbsp Sugar (I used 5, but for a less sweet pancake, use 3)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk of choice (I used Coconut Almond Milk)
- 1 cup cooked Quinoa (1/2 cup dry + 1 cup water)
- 1 Tbsp honey
- 3 Tbsp melted butter
- 1 egg
- 1 tsp vanilla
First, I cooked 1/2 cup dry quinoa and 1 cup water on the stove-top for 15 minutes. Bringing the water to a boil, I added the quinoa and lowered it to a simmer, lid on, for ten minutes. Then I uncovered the quinoa for the last five minutes. This was just to ensure that the quinoa wasn’t too watery, but not so dry that the bottom became crusty. While it was cooking I mixed all the dry ingredients in one bowl, then the wet ingredients (except the honey) in a separate bowl.
When the quinoa looks about finished, mix in the honey. Then mix it together with the wet ingredients before pouring in with the dry ingredients. Mix until combined, then cook in a hot skillet with melted butter: flip, and enjoy! We ate ours with the fresh raspberries and tart homemade plum jam.