Another month, another dose of the Secret Recipe Club. :) My favorite Monday of the month, by far.
If you’ve missed my other SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. It’s a great way to find new blogs and expand your repertoire with new recipes, cooking styles, etc. Then, everyone posts about their assigned blog on the same day. It’s so fun–if you have a blog, definitely check it out and consider joining! I highly recommend it.
For March, I was assigned Rachel’s blog, Not Rachael Ray. While perusing her site, there were so many things I wanted to try [that is, when I wasn’t sidetracked by the precious photos of her baby daughter]. I’ll have to come back later when it’s rhubarb season to make this cake. I’m also very intrigued by these pumpkin cheddar muffins–that’s one pumpkin combo that I have not experienced! But for March, I decided that a cozy, comfy breakfast was in order… hence, Quinoa Pancakes.
I love breakfast, I love quinoa. Why not put the two together? I know it sounds a tad bit strange, but take away your side-dish associations with quinoa and just think of it as the “grain” that it is. And I say “grain” because it is actually is a seed and a relative of spinach and Swiss chard, unlike our modern connotations. Check out this link for more info on this nutritious addition to your new favorite pancake recipe.
These pancakes were nutty and filling–just sweet enough to be satisfying, but not that over the top sweet that a little extra maple syrup and fresh blueberries would be considered overkill. Nope, not at all. Ben and I both loved these pancakes and are sure that you will too! Thanks, Rachel, for the new addition to our breakfast rotation. :)
- 1 cup cooked quinoa or brown rice [approximately 1/3 cup dry cooked in 2/3 cup water]
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup skim milk
- 1 large egg + 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for the skillet [I used canola oil]
- 2 tablespoons real maple syrup
- 2 tablespoons ground flaxseed, optional [I used about 2 teaspoons because I only have a hand crank grinder and my hand was tired!]
Heat a large skillet over medium heat.
In a large bowl, mix together quinoa, flour, and baking powder. In a measuring cup, measure milk, then add in eggs, butter, and maple syrup. Whisk together, then fold into the quinoa mixture. Stir in flax if using.
Add butter or oil to skillet, then drop batter on skillet. [see yield for size info] Cook on first side for about 90 seconds to 2 minutes, or until bubbles form, then flip and cook until golden brown. Serve with fresh fruit, preserves, and/or more real maple syrup.
Time: 20 minutes.
Yield: about 7, if each pancake is made with about 1/3 cup batter. Rachel used 1/4 cup and got about 12. We each got a good serving, but for more than 2 people, doubling [or tripling, etc.] is a necessity.
Click on over to check out other posts from today’s reveal of the SRC. Have a great day!