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 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.
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.