Here’s a bright, hearty, super nutritious pancake to use up your leftover quinoa, and fuel a good weekend. The lemon and almond extract give these a sweet character, despite no added sweeteners.
I’ve tested flax eggs and chia eggs in this recipe, and found that real eggs are necessary for good texture and binding.
- 1/2 cup 4 oz leftover cooked quinoa
- 1 package instant oats 1 oz
- 1/4 cup quinoa flakes (not dry quinoa!) 1 oz
- 1 egg
- 1/4 cup plain yogurt (I use non-dairy almond milk or soy yogurt) 2 oz
- 1/2 tsp vanilla
- Zest of 1 lemon
- 1 Tbsp fresh squeezed lemon juice fresh, not bottled
- 1/4 tsp almond extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- Nuts or nut butter
- Berry Compote see notes
- Chia jam see notes
- If not using leftover pre-cooked quinoa, add 1/4 cup of dry quinoa to a saucepan with 1/2 cup of water. Simmer, covered, on low heat for 20 minutes, stirring occasionally. Rinse the just-cooked quinoa in cold water to cool and toss in a mesh strainer to remove excess water and fluff the grains. Make sure the quinoa is fluffy and not soggy and wet.
- Mix the grains, baking powder, and baking soda together in a medium bowl.
- Mix the egg, yogurt, and flavorings together in a small bowl along with 1 Tbsp of water.
- Combine the wet and dry ingredients.
- Heat a nonstick skillet or griddle over low heat. It’s important to cook these slowly or they won’t be fully cooked inside.
- Cook for about 5 minutes on the first side and 3 on the other side. I usually get about 4 medium-sized pancakes with this recipe.
- Add desired toppings.