I’m so excited to have Gabby from The Veggie Nook here today to share her amazing looking Quinoa Pancakes with us today! Skye and I sure would like a batch of these right about now. 🙂
It’s funny where life takes you.
If you had told me a couple years ago that I’d be writing a guest post for Wendy of Cooking Quinoa I would have laughed in your face.
I’ve been reading Wendy’s amazing blog for years now. Ever since my dad sent me one of her links after searching for recipes for this strange new grain “qwin-oh-ahh”. Just reading one post and I was hooked, constantly coming back for more. Thankfully I eventually learned how to properly pronounce quinoa and with this accomplishment under my belt (haha) I started my own blog just over a year ago.
I am so pleased that I have gotten to know Wendy in that time because she is just one of the nicest bloggers and people you will ever meet. She was so supportive when I was just a new blogger and I can always count on her for inspiration. And now with her new addition to the family (CONGRATS!) I wish her every happiness!
Now as you can imagine, Wendy has been a little busy lately and I was fortunate enough to get to write a post to help her out! I’m Gabby and I blog at The Veggie Nook, a plant-based, whole foods blog that focuses on healthy recipes and discussion of nutrition and healthy living practices. I’m currently going to school for Holistic Nutrition and I have a huuuuuge passion for food. I love getting to combine these two things into one on my blog. I believe healthy living can be fun and easy and I hope everyone who reads my blog leaves with just that notion!
Today I am of course bringing you a quinoa recipe, using a technique I learned in school. Gluten-free, Vegan Lemon Raspberry Quinoa Pancakes.
These my new friends, are pancakes that use NO flour whatsoever! Instead we soak the quinoa overnight in water then blend it with a few other things to make the batter. Did you know that when you mill a grain, the nutrient value of that flour decreases and the longer it sits before it’s cooked, the less nutritious is becomes? This technique completely avoids that since it is “ground” right before cooking. And since we’ve soaked the quinoa overnight we’ve made it easier to digest! Win win!
These are light, fluffy and delicious tasting. The lovely nutty flavour of the quinoa comes through while the brightness of the lemon and tanginess of the raspberries just scream spring. You could also make these with chopped strawberries, or maybe lime in stead of lemon. Both would be delicious!
- 1 cup quinoa
- 3/4 cup almond milk
- 2 tbsp shredded coconut
- 1 tbsp lemon juice
- 1 tbsp flax seed + 3 tbsp water
- 1 tbsp coconut oil
- 1 tbsp coconut sugar
- 1/4 tsp sea salt
- zest of 1 lemon
- 1 tsp baking soda
- 1/2 cup frozen raspberries, chopped small
- coconut oil for the pan
- Soak the quinoa in water overnight, or for a few hours. In the morning, drain and rinse well.
- Heat a large pan or griddle over medium heat.
- Get all your ingredients ready so you can add them in all at once.
- Add the soaked grains to your blender and add all the other ingredients except the baking soda and raspberries and blend until smooth. Add the baking soda and blend quickly to combine. Pour the batter into a container with a spout for easy pouring and stir in the chopped raspberries.
- Grease your heated pan with coconut oil. Pour batter into pan, making medium sized cakes. Cook until bubbles cover the entire surface of the pancakes and the edges appear dry. Flip and cook for another couple minutes. Continue until all the batter is used. Serve warm with maple syrup.
Thank you so much Wendy for having me here! Hope to see you all over at my own <a href=”http://www.cookingquinoa.net/wp-content/uploads/2013/04/veggienook.com”>blog</a> soon!</p>
Gabby @ the veggie nook
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