Quinoa-Cinnamon Pancakes

My daughter makes amazing Blueberry Quinoa Pancakes – did I say amazing?  Okay just checking because they are.  The quinoa gives these cakes extra protein power.

 I’ve recently discovered that due to food allergies I need to take it easy on the dairy and eggs so I was inspired to keep the integrity of her recipe but make it something that works a bit better for my body.  I came up with this version using no dairy and only 1 egg. Keep in mind that my recipe is cut in half from hers.

Quinoa-Cinnamon Pancakes

Quinoa-Cinnamon Pancakes

Quinoa-Cinnamon Pancakes
Serves 5
Cooked Quinoa is the star of this pancake recipe. This version uses only 1 egg + 2 flax "eggs".
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 1-1/2 cups cooked quinoa - it can be warm when used
  2. 1-1/2 cups of white spelt flour or flour your choice
  3. 1 tablespoons baking powder
  4. 1 tsp of ground cinnamon
  5. 1 large egg
  6. 2 flax "eggs" (Mix 6 Tbsp of water and 2 Tbsp of ground flax seed together. Let sit for 5 minutes)
  7. 3/4 cup of unsweetened almond milk or milk of your choice
  8. 1/2 fresh lemon squeezed
  9. 1 tablespoon coconut sugar or brown sugar
  10. 1/2 tablespoon pure vanilla extract
Instructions
  1. In a medium bowl, whisk together quinoa, flour, baking powder and cinnamon.
  2. In another medium bowl, whisk together egg, flax eggs, milk, lemon juice, vanilla and brown sugar until smooth.
  3. Add egg mixture to flour mixture and stir to combine. This batter will be very thick.
  4. Lightly coat a large skillet with butter or cooking spray and heat over low-medium heat.
  5. Drop 1/4 cup batter onto skillet. Cook until bubbles appear on top. Flip and cook until golden brown on underside.
Notes
  1. For Tamara's Blueberry Quinoa Pancake recipe, please click her name below. It will take you right to her yummy recipe.
Adapted from Tamara Buschel
Adapted from Tamara Buschel
Deliciously Inspired http://www.deliciouslyinspired.com/

IMG_0125

 

signature

Overnight Yeast Rolls

I stumbled across this recipe as I was prepping vegetables in my kitchen one Saturday morning.   I wasn’t really paying attention to the TV until I noticed Trisha Yearwood demonstrating a yeast roll recipe that sat overnight after being mixed together.  But I was hooked when the rise overnight dough was then spooned into muffin tins and immediately baked.  They didn’t even need to rise.  But there was more – the dough would keep for several days in the refrigerator allowing  fresh rolls to be baked daily.   Because of wheat intolerances in our family, the self rising flour in Trisha’s recipe didn’t work so I made a few changes; however I have referenced Trisha’s recipe below to give credit where credit is due.
 Screen Shot 2013-04-07 at 8.53.37 PM
 
Overnight Yeast Rolls
Yields 4
This recipe allows you to let your refrigerator do some of the work and have homemade rolls fresh from the oven all during the week.
Write a review
Print
Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 1 (1/4-oz) envelope active dry yeast - 2 1/2 tsp of dry yeast
  2. 2 cups warm (100 to 110 degrees) water
  3. 3/4 cup (1 1/2 sticks) butter, melted
  4. 1/4 cup sugar
  5. 1 large egg
  6. 4 cups of spelt flour or your choice of flour
  7. 6 tsp of baking powder
  8. 1 1/4 tsp of salt
Instructions
  1. Combine yeast and warm water in a small bowl; let stand 5 minutes.
  2. Beat butter and sugar on low speed with an electric mixer until blended; add egg, beating until blended.
  3. Add yeast mixture, beating until blended.
  4. Mix flour, baking powder and salt together in a bowl.
  5. Gradually add flour mixture into wet, beating until smooth.
  6. Pour dough into a 2-quart greased bowl.
  7. Cover and chill overnight.
WHEN YOU ARE READY TO BAKE
  1. Preheat oven to 400 degrees.
  2. Spoon dough into greased muffin tins.
  3. Bake 18 to 20 minutes or until golden.
Notes
  1. Serving rolls for a holiday or special dinner? Make the dough up 1-2 days before hand. The prep work has been done, the mess cleaned up and baking is all that is left.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
Deliciously Inspired http://www.deliciouslyinspired.com/
signature