Pronounced ‘keen-wah‘, quinoa is gaining popularity for its versatility and nutrient profile – gluten-free, high in fiber and with a perfect balance of all eight essential amino acids, quinoa alone provides a complete protein. (In fact, the World Health Organization claims that quinoa contains a better protein balance than any grain, being at least equal to milk in terms of protein quality.) Quinoa has a light, fluffy texture (unlike many whole grains), is high in B vitamins, potassium, calcium, magnesium, phosphorus, folic acid, vitamin E, iron and zinc, and can often be swapped for rice or other grains. But although people are beginning to recognize and like it, many are still stuck for ideas once they get it into the kitchen.

Sisters/authors Patricia Green and Carolyn Hemming have shared their collection of quinoa-based recipes in Quinoa 365: The Everyday Superfood (Whitecap Books). Not only do they tell us how to cook quinoa and what to do with it, but they introduce quinoa flour to baked goods – a great way to bump up the nutrient value in your pancakes. (Not to mention the pumpkin, which is packed with beta-carotene.) These are fab served with warmed maple syrup on a chilly fall morning. (Quinoa flour can be found at most natural and health food stores.)

Quinoa Pumpkin Pancakes

Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion. Reprinted with permission from Quinoa 365 – the Everyday Superfood, by Patricia Green and Carolyn Hemming

1 1/2 cups (375 mL) quinoa flour
1/4 cup (60 mL) packed brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground allspice
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) salt
1 3/4 cups (435 mL) buttermilk or sour milk
1 cup (250 mL) pumpkin purée
2 large eggs
2 Tbsp (30 mL) vegetable oil

Maple syrup
1/2 cup (125 mL) toasted pecans
Whipped cream (optional)

Measure the flour, sugar, baking powder, soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.

Spray with cooking oil or grease a large nonstick frying pan and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds until the center springs back when pressed. If the pancakes buckle when sliding the spatula under the pancake, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using). Makes about 17 pancakes.

* photo and recipe reprinted with permission from Quinoa 365 – the Everyday Superfood, by Patricia Green and Carolyn Hemming (Whitecap)

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