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Healthy Food for After Thanksgiving: Whole Wheat Quinoa Pancakes
Whole Wheat Quinoa Pancakes
I don’t know about you, but I’m ready for something healthy now. Maybe it’s from the fact that I make, write about, and photograph food all day everyday, but Thanksgiving had me wanting to take a week off from eating altogether.
This morning, after I ate a slice of pie for breakfast (okay, okay, so I just barely got ready to eat something healthy), I thought some nice whole grain pancakes would be perfect to feed my family.
Quinoa pancakes are becoming popular, but I didn’t have any quinoa flour. To fix the problem—since I don’t have a wheat grinder—was to cook the quinoa first and add it to the batter. I’ve done that before with oatmeal, and it works pretty well.
Overall, these are a nice healthy change from all the sugar and butter we all had yesterday, but if you’re not ready to go completely healthy, you can always douse the pancakes in maple syrup and a dollop of whipped cream, like I did.
Whole Wheat Quinoa Pancakes
1 1/2 cups whole wheat pastry flour, or oat flour*
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cooked quinoa (recipe follows)
1 cup milk
1 egg
1 tablespoon agave nectar
2 tablespoons oil
1. In a medium bowl, whisk together flour, baking powder, and salt. In a large liquid measuring cup, whisk together quinoa, milk, egg, agave nectar, and oil. Pour the wet ingredients into the dry ingredients, and whisk until just combined.
2. Heat butter or oil in a large nonstick skillet set over medium heat. For each pancake, pour batter onto the butter or oil, and heat until bubbles form around the edges of the pancake, pop, and then don’t fill in with more batter. Flip, and cook for about 20 seconds more. Repeat with remaining pancakes.
*To make completely gluten-free, use gluten-free oat flour in place of whole wheat pastry flour.
Whole Wheat Quinoa Pancakes
Quinoa
1 cup quinoa
2 cups water
Mix ingredients in a medium saucepan set over high heat, and allow to come to a boil. Boil for about 2 minutes, cover, and turn off heat. Allow to rest for 5 minutes. Cool completely.
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6 Comments
[...] Healthy Food for After Thanksgiving: Whole Wheat Quinoa Pancakes [...]
Blueberry Pancakes: An Awesome Weekend Breakfast ReadWrite.US - Something For Everyone... - ReadWrite.US commented on Dec 18 10 at 8:44 amAnna@Tallgrasskitchen commented on Nov 27 10 at 11:35 pmI know what you mean – we had oatmeal and big fruit and veggie smoothies for breakfast. These look yummy.
Sherri commented on Nov 18 11 at 7:15 pmYum…Yum…I love these pancakes! Thank you for the recipe! I wasn’t looking for them, but somehow, it popped up while I was in something else. I finally tried them and I am a believer for ever! I changed the recipe slightly, by incorporating various flours instead of only whole wheat. I used whole wheat, millet, barley, and ground flaxseed. 1-1/2 cup was the total of the flours. I used coconut milk in place of cows milk and cut the salt to 1/4 tsp. They are the BEST pancakes. Who wants to go back to eating plain flour pancakes? One day I added blueberries in them as they lay on the skillet. Wonderful! I can’t say enough about them. Thank you and bless you for the recipe.
Jaime (sophistimom) commented on Nov 21 11 at 10:04 pmSo glad you liked them, Sherri! And thanks for the great idea with all the other flours!
Natalie commented on Jan 17 12 at 6:12 pmthese look awesome! I made them and added sweet potatoes for my kids for dinner. Flax for the egg. What did you serve on top with – whipped cream?
Stephanie commented on Jan 25 12 at 6:58 pmThis is more of a question…but I tried making these tonight, and ended up with a very thick batter that couldn’t be poured if you tried.
So is it supposed to be 1 cup of cooked quinoa or 1 cup of quinoa cooked?
Because when I cooked 1 cup of quinoa, it more than doubles in quantity.
But I added the entire amount to my mix, and ended up with a very thick batter that didn’t cook very well.
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