What to Do With Leftover Quinoa…Pancakes!

Quinoa Pancakes

Quinoa Pancakes

Last week I made a batch of quinoa to make the Butternut Squash Quinoa Casserole.  I must have measured wrong because I ended up with way too much cooked quinoa.  I made the casserole and still had about 2 cups leftover.  I am trying hard not to waste food so I decided I had to eat it.  Not being a fan of quinoa just plain, I decided to turn them into pancakes. I am completely thrilled that they turned out perfect the first attempt!  I looked at a few recipes online to get some proportions but then I just made it up!  Success!  All you do is mix the quinoa with eggs, milk, and a little rice flour. I used an immersion blender to make it into a smooth batter but you could leave it chunky as well.  I tried it without the rice flour but the batter needed a little more body.  You could use oat flour, or regular flour, although it you use a gluten free flour like I did these will be gluten free.  I have to tell you, they still taste like quinoa.  If you don't like the flavor you won't like these.  I liked them and I am not a huge fan of quinoa.  I ate them the first day with some blackberries and a little maple syrup. I reheated them in a dry skillet several more times, and then I ate them with a big blob of sunflower butter.  They are filling, satisfying and I didn't get hungry until lunch.  

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We started our Ayurveda module at school this week.  Ayurveda is an ancient medical system that originates in India and is thought to be between 3-5000 years old.  It is pretty complex and we will only scratch the surface in our three week program.  I will try to share some of it here, but I suspect it probably is not of too much interest.  I'll share some major themes and hopefully some recipes.  Here is what we cooked today… 

We had two kinds of a mung bean stew with rice and vegetables, two versions of cilantro chutney, two versions of a delicious carrot pudding, and two different versions of highly spiced cooked vegetables.  Most of these dishes have spices that are not in the usual pantry so I won't post them here.  When we get to something that I think is more reasonable I'll let you in on the recipe.  The food was absolutely delicious and completely worth the long list of spices and the effort to cook it all.  I will put this in my recipe files to make again.  If anyone has any special interest in Ayurveda or the recipes let me know and I will post more.  In the meantime, make some quinoa pancakes! 

Quinoa Pancakes

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (10-12 medium pancakes)

  • 2 cups cooked quinoa
  • 1/4 brown rice flour
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 cup milk
  • 2 Tbsp maple syrup
  • coconut oil, butter or cooking spray for cooking

Instructions

In a large bowl, mix the quinoa, rice flour, baking powder and salt. In a seperate bowl, beat the eggs with the milk, vanilla, cinnamon, and maple syrup. Add wet ingredients to the dry ingredients. Using an immersion blender puree until you get a nice batter. (You can skip this part but your pancakes will have a chunkier texture.)

Heat a large skillet over medium low heat. Add a bit of coconut oil or spray oil to cover the bottom. When hot, add about 1/4 cup of batter for each pancake. Cook slowly until bubbles rise to the surface and the edges of the pancake seem dry, about 4 minutes. Peek to make sure the bottom is brown. Cook these slowly so they cook all the way through. Flip to the other side and cook another 2 to 3 minutes until nicely browned. Serve with butter, maple syrup, or nut butter.

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