I am continuing on my pancake kick. My kids love pancakes and experimenting with them is so much fun!
So, this time around I thought of quinoa and flaxseed.
Quinoa: (pronounced KEEN-wah) Even though you may find quinoa down the grain aisle in the grocery store you may be surprised to find out it is actually not a grain at all. It is a seed and matter of fact, it belongs to the same family as spinach, Swiss chard, and beets. Because quinoa seeds can be cooked the same way as rice and used in a wide range of dishes it is treated like a grain.
Quinoa was a staple food for thousands of years in the Andes region of South America. There are 1,800 varieties of quinoa, but three types are mainly found on the shelves: white, red, and black.
It’s high in protein, iron, magnesium, and fiber and easy and quick to cook. It’s also perfect for people on a gluten-free diet since it lacks gluten and doesn’t belong to the same plant family as wheat, oats, barley, or rye.
Using quinoa flour was something new for me. Making it was, too, but it wasn’t hard, so if I can do it you can, too.
Or you can just buy it – no problem!
These pancakes are a great switch up from regular pancakes any day! My oldest son went back for more!
This recipe makes 8-10 pancakes.
What you’ll need:
- 1/2 cup of quinoa flour (I used Nature’s Earthly Choice quinoa)
- 1 cup unbleached whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon fair trade organic cane sugar
- 2 cups coconut milk
- 2 tablespoons of unsweetened applesauce (optional)
- 1/4 cup of flaxseeds
To make the quinoa flour (if you didn’t buy it):
- Preheat oven to 350 degrees.
- Take quinoa and rinse. Drain with a mesh strainer and spread into a thin layer of no more than 1/4 inch thick onto a baking sheet or baking pan (I used a 13 x 9 baking pan).
- Bake for 10-12 minutes.
- Let the quinoa cool for about 15 minutes or so.
- Transfer 1/3-1/4 cup at a time to a blender (I used the magic bullet) and grind into the flour consistency you want.
- 1/2 cup of quinoa should yield 1/2 cup of flour. If you made more than 1/2 cup, store any remaining quinoa in an airtight container in the refrigerator.
To make the pancakes:
- Take the flaxseeds and grind them into a fine powder using a blender or magic bullet.
- Combine all ingredients, including the quinoa flour, in a medium mixing bowl. Do not overmix.
- Heat a large skillet over medium heat and lightly coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Remove from heat.
- Enjoy with your choice of butter, pure maple syrup, pure blueberry syrup, honey, or fruit.
How to make quinoa flour courtesy of Part-Time Health Nut
This recipe was updated 1/30/2016.
Estimated nutrition facts based on 5 servings. Serving size = 2 pancakes.
Calories: 209 Protein: 7g Fat: 5g Total Carbs: 36g Fiber: 7g Sugar: 5g Sodium: 146mg