Quinoa Johnnycakes

My wedding was the best day of my life. But not just because I married my husband.

My sister/best friend/maid of honor took me to True Foods for breakfast and introduced me to a) my new favorite restaurant and b) the other love of my life : Quinoa Johnnycakes.

Yesterday, I was browsing through Fit Sugar and found a recipe for an innocent sounding "quinoa pancake" which sent images of Johnnycakes with pure maple syrup and greek yogurt dancing through my head.

Protein.  Carbs.  Fat.  Pancakes.  SOLD.

(Made a few changes to bump up the fiber make it vegan... but you can use eggs and butter instead if they tickle your johnnycake.)

Quinoa Pancakes

Adapted from Fit Sugar: Everyday Food Ingredients

1 cup cooked quinoa 3/4 cup whole wheat pastry flour 2 teaspoons baking powder 1/2 teaspoon course salt 1.5 tablespoons of flax, soaked in 5 tablespoons water ( OR 1 large egg, plus 1 large egg white) 1/2 tablespoon olive oil ( OR 1/2 tablespoon unsalted butter, melted) 1/3 cup soymilk (OR  lowfat milk) 2 tablespoons pure maple syrup

Directions

  1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together flax or egg/egg white, oil or butter, milk, and syrup until smooth. Add wet mixture to flour mixture and whisk to combine.
  2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning).

Makes about 6 @ ~125 calories and 5 grams protein per cake

True Foods serves theirs with 100% organic maple syrup, a dollop of greek yogurt and fresh blueberries.

I always make extra quinoa in the rice cooker when I use it for a meal - this is by FAR the best use of leftovers I have yet to discover.