Every few months, not often enough, one of my oldest friends and I meet for brunch. We always have such a great time. No matter how much time has passed since the last brunch we easily pick up where we left off with easy conversation and a lot of laughs, this girl makes me laugh harder than anyone else. Also, we are pretty much the same person when it comes to food choices so we order everything to share!
The past two brunches we have met at True Food Kitchen, an amazing health food restaurant where nothing tastes like it is from a health food restaurant. If you live near one I recommend you go immediately. The last time we met here was just a couple weeks ago, and once we got through the initial conversation and down to the important stuff, like what we want to eat, we both immediately said the quinoa johnnycakes (aka pancakes with quinoa in them). They were so delicious the first time I had them, and did not disappoint a couple weeks ago when I tried them again. They taste like a normal perfect pancake with a slight crunch or pop from the quinoa. The best part is the quinoa adds protein that a normal pancake lacks. This creates a well-rounded breakfast that leaves the eater full and satisfied until lunch.
For the next few days following the pancakes I could think of nothing else, so I set out to find the recipe and make them. I actually didn’t really have to look that hard, I happen to own the True Food Kitchen cookbook (a birthday gift from another good friend and food lover). The recipe for the delectable quinoa johnnycakes was right there in the cookbook. However, I had a small issue with the recipe in the book, it required that batter rest for at least an hour. I was in no mood to wait; I had leftover quinoa from the night before and wanted the pancakes as soon as possible. So, I did a little internet searching and found a recipe from Everyday Food that required no resting period.
I used both recipes as a guide, and came up with something I was pretty happy with.
- 1 cup cooked quinoa (ideal use for leftovers)
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 2 large eggs
- 1 tablespoon unsalted butter, melted – plus more for cooking in skillet
- ½ cup whole milk
- 2 tablespoons brown sugar
- Zest of ½ a lemon
- Greek yogurt, fresh fruit and maple syrup for serving
In a bowl mix the flour, quinoa, baking powder and salt together. In another bowl mix the eggs, melted and cooled butter, milk and brown sugar until smooth, then mix in zest. Add the wet mixture to the dry and blend until just combined.
Brush a nonstick skillet set over medium heat with butter. Drop about ¼ cup of batter onto hot pan. Once bubbles appear in batter flip and continue cooking until golden brown. Serve with a spoonful of yogurt, fresh fruit and maple syrup, if desired.
→ photo from Pantry Chef
You will also like:
Loaded with protein, fibre, a slew of vitamins and minerals, and the best fats you can get, the seeds are the real…