Yes, you read that right. This recipe has almost everything: quinoa, whole wheat flour, honey glazed walnuts, maple agave syrup… What more could you want in a breakfast? Except maybe bananas. Or whipped cream. Or bourbon. Ok, it doesn’t have everything, but it’s pretty freaking good.
PLUS it racks up some nifty health benefits, making it as nutritious as it is decadent. The walnuts give you your omega-3′s and protein, the whole wheat flour your fiber, and the quinoa–super food that it is– supplies you with all that and more. Magnesium, iron, and even calcium are all components of this tiny grain, making it a complete source of protein. Have I just found the solution to the post-brunch blood sugar drop? I recommend that you head to the kitchen and see for yourself.
Walnut Glazed Quinoa Pancakes
1 cup quinoa (cooked)
1 cup whole wheat flour
1 tsp salt
2 tsp baking soda
1/2 cup almond milk
1 tbs maple syrup/agave
Lemon juice (optional)
1/3 cup walnuts, chopped
1/4 cup honey
1. Combine flour, salt, baking soda
2. In another bowl combine eggs, almond milk, maple syrup (I used an agave-based syrup because I like the roasty flavor), and a squeeze of lemon juice
3. Gradually combine the wet and dry ingredients, stirring enough to avoid lumps, but not so much that the batter is completely smooth (this will make the pancakes tough)
4. Stir in quinoa
5. Pour batter in half cup portions onto a heated griddle and flip once pancakes start to brown. The little bubbles starting to form on top are a good indicator of when it’s time to turn them
6. While pancakes are cooking, heat some honey and the chopped walnuts in a saucepan and cook 3-5 minutes
7. Stack your pancakes and top generously with walnut glaze and a pat of butter!
These pancakes + Arrested Development reruns (gotta prepare for tomorrow’s new season, right??)= amazing start to my Saturday off. Hope all your weekends are just as swell and pancake-filled!
NB: I’m interested in doing a vegan version of these as well, so if anyone has any suggestions, let me know