Quinoa-Cinnamon Pancakes – Fruit Compote

May 19, 2013 By

This is a bit fancier presentation of the quinoa-cinnamon pancake recipe and can either be used for a breakfast or dessert.  It has a little added protein with the addition of protein powder, a little more milk for a thinner pancake and a beautiful fruit compote that can be served on the top or along side. 

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Quinoa-Cinnamon Pancakes - Fruit Compote
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Ingredients
  1. Ingredients
  2. 1-1/2 cups cooked quinoa - it can be warm when used
  3. 1-1/2 cups of white spelt flour or your choice
  4. 1 scoop of vanilla protein powder, if desired
  5. 1 tablespoons baking powder
  6. 1 tsp of ground cinnamon
  7. 1 large egg
  8. 2 flax "eggs" (Mix 6 Tbsp of water and 2 Tbsp of ground flax seed together. Let sit for 5 minutes)
  9. 1-1/4 cup of unsweetened almond milk or milk of your choice
  10. 1/2 fresh lemon squeezed
  11. 1 tablespoon coconut sugar or brown sugar
  12. 1/2 tablespoon pure vanilla or coconut extract
FRUIT COMPOTE
  1. Fresh Strawberries
  2. Fresh Blueberries or Thawed Frozen Blueberries
  3. Shredded Coconut
  4. Pecan Pieces
  5. Fruit Spread - your choice of flavor to hold together
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
Fruit Compote
  1. Mix all ingredients together.
Deliciously Inspired http://www.deliciouslyinspired.com/
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To make pancakes faster, I create extra quinoa and create 1-1/2 cup zip locks which is placed in a larger ziplock with dry ingredients and a copy of the recipe.  These are placed in the freezer.  Next time pancakes are wanted – place in refrigerator the night before.  The next morning mix up wet ingredients and before you know it pancakes will be bubbling on the griddle.  

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Quinoa-Cinnamon Pancakes

May 13, 2013 By

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
Save Recipe
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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/
Wordpress Recipe Plugin by Recipe Card

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Pancakes – Basic

January 5, 2013 By

I learned how to make pancakes when I was in girl scouts, age 11.  We were making them after a sleepover on a cold gym floor – for me not so fun.  But something happened when I was standing in front of that large griddle making pancakes from a box – yes I’ve come a long way.  The warmth, smell, and the promise of Mrs. Butterworth made everything all right again.  I know it can seem overwhelming to begin using healthier ingredients but this recipe allows you to start slowly with just a few new additions to your kitchen.

This recipe can easily be doubled if you need a larger batch and if you do have leftovers – they can be frozen into portion size amounts into Ziploc bags for future use.

Pancakes – Basic

Ingredients:
1 cup         spelt flour or flour of your choice
1 cup         oat flour (Can be purchased in health food section of grocery store or            you can easily make your oat flour by place old fashioned oats into a blender or food processor and giving it a few spins.
1 Tbsp       baking powder
1 Tbsp       ground flaxseed meal
1/4 tsp        salt
1/2 tsp        cinnamon
1 3/4 cup   unsweetened almond milk or milk of your choice
2 Tbsp       unsweetened applesauce
1 Tbsp       honey
1/2 Tbsp    vanilla extract
Non-stick spray

Directions:
Heat griddle on low-medium heat.  You don’t want your heat to high.
In a large mixing bowl combine and whisk the dry ingredients.
In a smaller bowl combine wet ingredients and mix well.
Pour wet ingredients into dry ingredients and mix with whisk or fork.  You want the ingredients combined fully without over mixing.  It will still have a lumpy texture.
Spray griddle with non-stick spray.  I used a 1/4 cup ladle (but a measuring cup can be used also) to form circles of batter onto the griddle.  Watch carefully – once the bottom is a light golden brown – flip pancake and cook 2nd side until golden brown.
Now put a few on a plate and top them with a little fresh fruit, fruit spread, maple syrup, etc.

Makes 16-20 4″ pancakes.

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