You know when you are craving something carby, yes that’s a made up word, but you need to be good at the same time? Well this little concoction came about when I knew I should eat my leftover quinoa, but I wanted pancakes instead. These are pretty yummy. The recipe is a rough draft, but they came out amazing!
I made a blueberry syrup to go along with them. It’s super simple . A cup of blueberries in a pot, squeeze of two lemons, 1/4 cup of sugar and a pinch of salt. Cook on medium low heat until everything starts to thicken. Remove from the heat and pour over your Johnny cakes. Okay back to the Johnny Cakes, here’s the recipe. Enjoy and always Set the Table with Love. 💕
2 cups cooked red quinoa
BATTER, wet ingredients:
• 2 cups almond milk or non dairy milk
• 2 flaxseed eggs, recipe for flax egg ( it only makes one egg replacer) You will need to, don’t ‘ double up the recipe, just make two separate flaxseed eggs.
RECIPE for Flaxseed egg:
• 1 Tbsp flaxseed meal (ground raw flaxseed)
• 2 1/2 Tbsp water
• Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. (Add to recipe in place of 1 egg )
• 1/2 tsp refined coconut oil
• 1 tsp vanilla extract
BATTER, dry ingredients
• 2 cups gluten free flour with xathan gum
• 1/3 cup organic cane sugar
• 2 tbsp plus 1 1/2 tsp baking powder
• 1 pinch kosher salt
• 1 tsp ground cinnamon
Use a large bowl to add all the wet ingredients together and whisk.
In a separate medium bowl, combine add all the dry ingredients and whisk. Add the dry to the wet and stir gently. Fold in the cooked quinoa.
In a non-stick pan, add a couple drops of coconut oil and warm over low-medium heat. Add about 1/3 cup of batter. When you see bubbles form in the center of the pancake, use a spatula to flip. Cook the other side until golden, about 3 minutes. Top with fresh berries and syrup.