When we were in Peru, we had lots of yummy quinoa soup, but that recipe looked time-intensive. So I was on the search for a quick quinoa recipe.
I ran into this quinoa cakes recipe in Martha Stewart's website, and this looks like the perfect candidate. I LOVE PANCAKES and other breakfast items, like PANCAKES. She also has a good number of quinoa recipes: clusters, cereal were just a few examples. But the pancakes.... well, enough said.
Preparation and Cooking
Since I have not cooked with quinoa before, I followed the cooking instructions on the package.
I also remembered that our guide from Peru said that we need to be extra careful preparing quinoa: rinse, rinse, rinse is what she said. So it's better to be safe than sorry.
I thought it cooked longer than what the package said, but that can just be due to my old stove.
I also decided to follow the recipe to the letter (well, almost). I used low-calcium soy milk instead of low-fat milk, and I had a few additions near the end of preparing the batter.
|Preparing the batter|
If you've made pancakes before, making the batter and cooking the cakes were straight-forward. The quinoa does add a certain lumpiness which makes it look more interesting. The batter seemed to be a bit bland, so I added about a teaspoon of agave nectar and alcohol-free vanilla extract would be a good addition (I would think regular vanilla extract would work, too).
|Lumpy batter: Almost like mixing tapioca|
|Cooking like a normal pancake|
Slightly modified from Martha Stewart's Quinoa Cakes
- 1/2 cup cooked quinoa (prepare as package directed)
- 3/8 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 large egg
- 1/2 tablespoon unsalted butter, melted, plus more for skillet
- 1/8 cup soy milk (or almond milk)
- 1 teaspoon agave nectar
- 1 teaspoon vanilla extract (I used alcohol-free)
- Non-stick spray, for cooking
- Maple syrup, for serving
- Fresh fruit or fruit preserves (optional), for serving
- In a medium bowl, mix together quinoa, flour, baking powder, and salt.
- In another medium bowl, mix together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium. Drop about 1/4 cup of into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
- Wipe skillet clean and repeat with more melted butter and remaining batter (depending on your stove, reduce heat to low if overbrowning).
- Serve with maple syrup and fresh fruit, if desired.
Verdict and Next Steps
I love the difference in texture and flavor provided by the quinoa. I had fresh blueberries, so I served the cakes with the fresh fruit and about a teaspoon or two of maple syrup.
I think this will be a regular part of my breakfast rotation. Just to make it healthier, perhaps I will use whole wheat flour or maybe even oat flour next time.