It’s always interesting, I think, to try healthy versions of ‘bad’ foods. I love pancakes and although I have no problem eating traditional batter pancakes, this year I thought it would be fun to try the healthy version – both for dietary reasons and also as an experiment to see how different or similar they actually taste.
2 cups of cooked quinoa
1 cup of milk
3 eggs
2 ½ teaspoons of baking
soda
¼ teaspoon of cooking
salt
1 cup of fresh
blueberries
2 tablespoons of olive
oil
1 tablespoon of honey
A dash of lemon juice and the zest of one lemon
Whole wheat flour (plain
is fine if you don’t have whole-wheat)
Milk
Honey
Live oil or cooking spray
Lemon juice
Directions
Combine the quinoa, honey, oil, eggs
and milk and mix together until smooth.
It
is worth noting at this point that if you don’t particularly like the texture
of quinoa then blending your pancake mixture is an option. This will create a
perfectly smooth batter with no quinoa shaped lumps or bumps.
Depending
on the consistency you prefer add either the flour if you like thicker drop
scone style pancakes or milk if you like a more crepe like consistency. If
you have a sweet tooth then add another ½ tablespoon of honey to taste.
Add in salt baking powder, lemon juice and zest and stir.
Heat a griddle or pan with cooking spray or olive oil.
Pour ¼ cup of batter on to hot griddle or pan. I find it easier to transfer my batter into a jug and then I can just pour the batter directly onto the pan or griddle.
Sprinkle blueberries of the top and cook for a few minutes or until the bubbles start to burst on the top.
Flip and finish both sides until golden brown.
Add in salt baking powder, lemon juice and zest and stir.
Heat a griddle or pan with cooking spray or olive oil.
Pour ¼ cup of batter on to hot griddle or pan. I find it easier to transfer my batter into a jug and then I can just pour the batter directly onto the pan or griddle.
Sprinkle blueberries of the top and cook for a few minutes or until the bubbles start to burst on the top.
Flip and finish both sides until golden brown.
Serve with a dash of lemon juice and
topping of your choice.
The verdict on quinoa
pancakes is that, personally, I think they are nice and a new pancake experience
but definitely not a patch on traditional pancakes. However, if you don’t want
to feel guilty about having a pancake treat then these are a great alternative.
So don't wait around for the next Pancake Day to try these - whip them up for a truely nourishing and satisfying breakfast. I have mine with yoghurt. Enjoy!
