Prep Time: 15 minutes   Cook Time: 15 minutes   Total Time: 15 minutes   Yield: 8-12 pancakes

ingredients:

For the quinoa pancakes:

1 cup uncooked quinoa, rinsed well
2 cups water
2 cups whole wheat pastry flour (all-purpose flour works too)
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 3/4 cups unflavored soy or almond milk
2 tablespoons maple syrup
Oil or cooking spray, for grilling

For the strawberry compote:

1 pound (4 cups) chopped strawberries, fresh or frozen
2 tablespoons maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
pinch salt

instructions:

Make the pancakes:Stir the quinoa and water together in a medium saucepan and place over high heat. Bring to a boil, lower heat and cover. Allow to cook until all of the water is absorbed, about 15 minutes. Remove from heat and allow to sit for 5 minutes. Remove the lid and allow to cool for a few minutes while you gather the rest of your ingredients.

Measure out 2 cups of the cooked quinoa and place it into a medium-sized mixing bowl. Save any excess quinoa for another use. Add the flour, baking powder, cinnamon, and salt. Stir everything together. Stir the milk and maple syrup together in a separate bowl or measuring cup, then pour it into the bowl with the flour mixture, and stir until ingredients are fully blended. The batter will be pretty thick.

Lightly oil a griddle or nonstick frying pan and place over medium heat. Once hot, drop 1/4 to 1/3 cup of batter onto the cooking surface. You can spread it out a bit with the back of a spoon if needed. Allow to cook until the batter begins to pull up and brown slightly around the edges, about 3-4 minutes. Gently flip and cook about 2 minutes on the opposite side, until lightly browned. Transfer to a plate and repeat until all of the batter is used, adding oil to the cooking surface between batches.

To freeze, allow the pancakes to cool completely. Once cool, arrange in two stacks with a sheet of parchment or wax paper between pancakes. Seal in a large freezer bag and freeze for up to 6 weeks.

To reheat, place each pancake in the microwave for about 1 minute, just until thawed, and then toast in the toaster just until the outside begins to crisp, about 1 minute.

Make the berry compote:Stir all ingredients together in a small saucepan and place over medium heat. Bring to a simmer and allow to cook until the berries soften, about 5 minutes. Lightly mash the berries with a fork, stir and allow to simmer 2 minutes more. Remove from heat and allow to cool. The compote will thicken as it cools.

To freeze, place the cooled compote into a freezer-safe container, or divide into multiple freezer-safe containers. You can also create individual portions by dividing the compote into an ice cube tray. Once frozen, pop the cubes out of the tray and seal in individual freezer bags or containers.

To reheat, microwave in 30 second intervals, stirring in between, until the mixture is hot.

notes:
You can also use leftover quinoa if you’ve got some on hand. Just make sure it hasn’t been sitting around too long and dried out.

Recipe Adopted from OhMyVeggies.com

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May 25, 2017