It was raining HARD this morning: pancake weather. Of course, in our house, sunshine is pancake weather too. So is snow. If we had the time, or if my son got to vote, every morning might just be a pancake morning. Leftovers are a great on-the-go snack or addition to lunch boxes, too.
Nutritionally, my problem with pancakes has always been the carb-heavy and protein-light nature of these lovely little things. Solution: Quinoa flour, milled from a complete plant protein. Quinoa is something of a wonder-food, and if you have yet to make the acquaintance of this seed it is high time. I will not say you can’t taste the quinoa flour, because I can. I happen to like it, but even if you don’t like it the addition of spices and other tasty extras make these pancakes a hit.
This recipe makes enough for our family of four with leftovers; if my husband isn’t home for breakfast we usually have enough leftovers for another breakfast!
Quinoa spice pancakes with options
Spices: all optional but lovely to add!! Feel free to vary based on personal preference
Mix the dry ingredients. If you give them a whisk and some supervision, the kids might enjoy helping with this part! Mine also like to dump pre-measured flour etc. into the bowl before the mixing starts. Most of it ends up in the bowl. It helps to start with really clean counters so you can scoop the spilled part back in the bowl with no worries.
In a separate bowl or 4-cup measuring container, whisk together:
Pour the wet ingredients into the dry mix, and stir with as few quick strokes as possible. Note: you can also let the kids do this, and it will NOT be quick strokes, and it will NOT be a few strokes, and it will still be delicious. When I let both of mine help this takes quite a while and they still always turn out.
The fun part: Optional additions to fold in at the end, pick one or two:
Heat your skillet or griddle until a drop of water will dance on the surface. Spoon out ¼ cup for each pancake, flipping when the bubbles come to the top and pop cleanly, leaving a hole through the goopy batter. They should be firm on the edges.
Top with your choice of fresh fruit, real maple syrup, or your standard favorite pancake fixings.
Enjoy!
Nutritionally, my problem with pancakes has always been the carb-heavy and protein-light nature of these lovely little things. Solution: Quinoa flour, milled from a complete plant protein. Quinoa is something of a wonder-food, and if you have yet to make the acquaintance of this seed it is high time. I will not say you can’t taste the quinoa flour, because I can. I happen to like it, but even if you don’t like it the addition of spices and other tasty extras make these pancakes a hit.
This recipe makes enough for our family of four with leftovers; if my husband isn’t home for breakfast we usually have enough leftovers for another breakfast!
Quinoa spice pancakes with options
- 1 cup quinoa flour (I buy in the bulk bins at Natural Pantry, you can also find pre-packaged Bobs Red Mill brand but it is a lot more expensive!)
- 1 cup whole wheat flour
- ¼ cup coconut flour
- ¼ cup ground flax seed (1/2 cup if you prefer not to use eggs)
- 4 tsp baking powder
- 1 tsp sea salt (or regular table salt; sea salt has valuable trace minerals!)
- ½ cup rolled oats or a pack of instant oatmeal (optional)
Spices: all optional but lovely to add!! Feel free to vary based on personal preference
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ½ tsp allspice
- dash of cloves
Mix the dry ingredients. If you give them a whisk and some supervision, the kids might enjoy helping with this part! Mine also like to dump pre-measured flour etc. into the bowl before the mixing starts. Most of it ends up in the bowl. It helps to start with really clean counters so you can scoop the spilled part back in the bowl with no worries.
In a separate bowl or 4-cup measuring container, whisk together:
- 2 cups milk of your choice (dairy, almond, coconut, soy, whatever suits you)
- 2 eggs (optional – can also use increased flax as listed above)
- 2 TBS maple syrup
- 1 TBS coconut oil, melted (can substitute olive or canola oil)
Pour the wet ingredients into the dry mix, and stir with as few quick strokes as possible. Note: you can also let the kids do this, and it will NOT be quick strokes, and it will NOT be a few strokes, and it will still be delicious. When I let both of mine help this takes quite a while and they still always turn out.
The fun part: Optional additions to fold in at the end, pick one or two:
- ½ - 1 cup chocolate chips (use the mini version if your kids try to eat the chips without any bites of the surrounding pancake – trust me on this one)
- 1 banana, finely chopped
- 5-6 dates, finely chopped
- ½ c – 1 cup raisins
- 1 cup pureed pumpkin or sweet potato
- 1 cup fresh or frozen raspberries, blueberries, or chopped strawberries or pears
Heat your skillet or griddle until a drop of water will dance on the surface. Spoon out ¼ cup for each pancake, flipping when the bubbles come to the top and pop cleanly, leaving a hole through the goopy batter. They should be firm on the edges.
Top with your choice of fresh fruit, real maple syrup, or your standard favorite pancake fixings.
Enjoy!
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