I tried and failed to take pictures of these pancakes last week. I had barely started shooting when the lithium battery in my camera died(don’t be sad….it had a long, long life). Luckily I had several posts ready to go already while I waited for a new battery to be shipped. *Note to self-keep a spare battery around! I almost went crazy for those 4 days. Apparently, not being able to photograph food is up there on the list of tortures for me. I though about not cooking anything good, just so I wouldn’t be frustrated, but lets not be silly. That would be ridiculous.
So, lets just say that I’m really happy to have a new battery so that I can take pictures again. AND share these fantastic pancakes with you!
These pancakes are filled with red quinoa and I love them for it. I love the texture it gives them….sort of a little soft crunch and chewyness while still getting all the soft pancake fluffyness you would expect.
These pancakes are dairy free. I used coconut oil and coconut milk in place of the milk and butter. There are no refined sugars thanks to the coconut palm sugar(have you heard of this kind of sugar? I really think you should look into it if you haven’t! It’s life changing!).
The best thing about these pancakes?
They make excellent use of leftover quinoa. Next time you make a pot of quinoa for a dish, maybe this salad, perhaps? Make a little extra and then use the leftover to make these pancakes. Not sure how to cook quinoa? Check out this post by my friend Holly over at Happy Food Healthy Life. She makes it easy. Keep in mind that red quinoa is a little firmer than the yellow and may need to cook a little longer.
My children love these pancakes, by the way. And I love that they love them. Talk about an easy way to get them to eat something nutrient loaded. If you want to continue their no refined sugar streak, serve them with honey drizzled on top. We didn’t make it that far and used a pomegranate syrup on ours. And it was delicious.
- 2 Eggs
- 2 C. Coconut or Almond Milk
- 1½ t. Lemon Juice
- 4 T. Coconut Oil
- 2½ C. Flour
- 1 T. Coconut Palm Sugar
- 2 t. Baking Powder
- 1 t. Baking Soda
- 1 t. Salt
- 2 C. Red Quinoa, cooked
- Place the milk in a small bowl and pour in the lemon juice. Stir once and allow to sit for 5 minutes.
- Place the flour, sugar, baking powder, baking soda, and salt in a bowl and mix together.
- Place the eggs in a mixing bowl and beat with a wire whisk. Add the coconut oil, dry ingredients, and milk to the eggs and mix until combined.
- Add the quinoa to the batter and mix until combined-do not overmix.
- Heat a griddle to medium-medium/high and grease with coconut oil.
- Pour the batter onto the hot griddle(about ¼ C. per pancake) and allow to cook for a minute or so, or until the top of the pancake has bubbled up and the sides are cooked. Flip the pancake over and finish cooking on the other side for another 30 seconds.
- Serve with your favorite syrup.