“Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan.”-from celiac.com
One 1/4 cup serving of quinoa contains 7 grams of protein. I’m hoping the added nutritional benefit justifies the fact that I just made these pancakes for dinner. Delicious!
1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour (For Gluten Free, use 1 1/2 cup all purose GF flour blend plus 1 tsp xanthum gum)
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 Tbsp flax meal plus 6 Tbsp water
1 1/2 cups non dairy milk plus 1 1/2 tsp cider vinegar
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup Bob’s Red Mill cooked quinoa
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins (optional)
1. Sift together the flours, baking powder, baking soda, sugar and salt.
2. In another bowl, whisk the flax meal and water. In another bowl, mix the non dairy milk and cider vinegar and allow to sit for a few minutes to “curdle” like buttermilk. Whisk flax and non dairy milk together, then whisk in the vanilla extract and the oil.
3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
4. Heat a griddle over medium-hot heat. If necessary, brush or spray with oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
Recipe adapted from this article: http://nyti.ms/lw4GwL