And then we got real with ourselves.
While there are plenty of recipes for Quinoa Pancakes made with quinoa flour out there, plenty of instructions on how to grind your own quinoa flour, and plenty of resources for purchasing quinoa flour, the day-to-day reality of our life is that there is almost always a tupperware of leftover cooked quinoa in our fridge that we don’t want to waste.
So we made Quinoa Pancakes with whole cooked quinoa in the batter, which makes for an interesting “bumpy” surface (see last photo) and a hearty, whole grain-like taste texture. The flavor of the pancake, oddly enough, wasn’t all that different, but it might just be that we’ve become so accustomed to the taste quinoa in the last few weeks.
Quinoa Buttermilk Pancakes
based on a recipe from the New York Times
makes about a dozen pancakes, all depending on how big you make them
1½ cups all-purpose flour (or use whole wheat flour – we just didn’t have any on hand)
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
pinch of salt
1 whole egg and 1 egg white
1½ cups buttermilk
½ teaspoon vanilla extract
3 tablespoons melted butter
1½ cups cooked quinoa
Butter or cooking oil for cooking
In a medium bowl, sift together the flours, baking powder, baking soda, sugar and salt.
In another larger bowl, whisk together eggs, buttermilk, vanilla and melted butter.
Add the flour mixture to the buttermilk mixture and stir together until just combined. Gently fold in the quinoa.
Heat a large non-stick pan over medium heat. Add a teaspoon of butter to the pan, swirl to coat, and wipe any excess out with a paper towel (you just want a very light coating of butter or oil).
Pour a little less than ¼ cup of batter per pancake in to the pan. Cook until bubble start top pop on surface and edges look dry, about 3 minutes. Flip the pancakes over and cook the other side until brown, about 2 minutes.
Remove from pan and place on plate. Continue cooking until you