Have you ever seen that Jim Gaffigan stand-up routine about cake? If not, check it out here. It is hilarious--and I think you will be laughing in agreement. He starts off about pancakes around 1:15.
Pancakes often have the effect of making people very sleepy because they contain a large amount of carbohydrates. I suppose that is why pancakes are often dubbed a "lazy Sunday breakfast." Protein brings energy, so breakfast should include some protein to get us energized in the morning. And, that is where quinoa pancakes come into the picture.
In this pancake recipe, much of the flour content is swapped out for quinoa, and the quinoa adds protein. Using honey instead of regular sugar added the perfect amount of sweetness, and it complemented the bananas that I served with the pancakes. The pancakes have a a springy texture with a sweet flavor, and you really don't need to douse them in syrup or butter. They're that good.
Pancakes freeze well, so you can even freeze the leftovers. They will last about a month or so in the freezer, and you can reheat them in the toaster.
Enjoy this quick, delicious, and nutritious breakfast!
Yields 12 small pancakes
1 cup cooked quinoa
3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. Kosher salt
1 large egg, plus 1 large egg white
1 tbsp. melted butter
1/4 cup low-fat milk (I used 1.5%)
2 tbsp. honey
1 tsp. vanilla
In a medium sized mixing bowl, mix the quinoa, flour, baking powder, and salt together so that all ingredients are combined. In a smaller mixing bowl, whisk together the egg, egg white, butter, milk, and honey until mixture is smooth. Add the egg mixture to the the quinoa-flour mixture, and whisk together until combined.
Lightly coat a nonstick skillet or a griddle with cooking spray or butter and heat over medium-high. Drop batter by the tablespoon onto the cooking surface. (Note: if you dunk your tablespoon in milk or spray it with cooking spray, the batter shouldn't stick to it.) Cook until bubbles begin to appear on the top of the pancakes, which takes about 2 minutes. Flip the pancakes and cook until golden-brown, which takes approximately 2 minutes. After the first batch is done, wipe skillet clean, add more cooking spray or butter, and continue repeating until all pancakes are cooked.
Serve with maple syrup, jam, or fresh fruit, as desired.
Source: Slightly adapted from Martha Stewart's Everyday Food magazine (November 2010)