Easy Mornin’ Quinoa Pancakes

An easy way to get your day started is with a soaked grain pancake.  No flours…  No baking soda…  No difficult measurements…  Something even a novice cook can achieve a lot of sweet success with!

Quinoa is our grain of choice for now.  However, feel free to experiment with other grains such as amaranth, rolled oats, and such.   I bought quinoa in bulk this year, so we are getting creative with it!  Quinoa is a grain that has been cultivated in the Andes Mountain Range in South America for centuries (however, here’s an organic source in Colorado!).  It has a high protein content (18% which is high for a grain) as well as a good source of dietary fiber and phosphorous and high in magnesium and iron.  And, for those of you not eating gluten — there is no gluten in this grain.

This recipe requires you to soak the quinoa the night before — so plan ahead!  By soaking the quinoa in water with an acid (whey from raw cow or goat’s milk, or strained from your yogurt, etc), you denature the phytic acid of the grain (or legume) and the enzyme inhibitor.  You can also sprout your quinoa (this will neutralize the grain for consumption) or let it sit in water for a few days to work up its own colony of souring lactic-acid producing bacteria (instead of using whey).

Grains and legumes are soaked with an acid as they have more phytic acid to denature.  Nuts are soaked in salt water as they have less phytic acid and more enzyme inhibitors.

With that said, here’s the recipe:

Naturally Sweetened Quinoa Pancakes

The night before:
– Soak 1 cup of quinoa in warm water with 2 teaspoons of whey
– Soak 1/3 cup raisins (or other dried fruit — dates, prunes, etc) in water

In the morning:
– With a slotted spoon, scoop the quinoa into the blender
– Scoop out rehydrated raisins and place in blender, pour in a splash of the raisin water
– Add 1 teaspoon cinnamon
– Add 1/2 teaspoon sea salt or pink salt
– one egg (optional)

Blend until creamy

Place these ingredients in bowl and add blueberries, chopped bananas, chopped apples, chopped nuts, or whatever you wish!

Get the griddle nice and hot — between low and medium heat

Use coconut oil for griddle

Use a measuring cup to ladle the batter onto the griddle; let it cook well (until the uncooked side has mostly browned), and then flip over

Enjoy!  Should make about 10-12 small to medium-sized cakes!

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3 thoughts on “Easy Mornin’ Quinoa Pancakes

  1. I love quinoa!! Have eaten the wild greens & seedheads (lambsquarters) for years, and have Magentaspreen seed for this years garden – lovely fuscia tipped relative.
    I’ve been using cooked quinoa in a GF sourdough raisin bread, this is a great complement to that use!!
    Thanks for sharing

  2. Pingback: Fermented Quinoa Raisin Muffins | Madhupa Maypop

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