I was super excited when I came across this recipe. I love Quinoa. It is by far my most favourite grain. It can be cooked in a variety of ways, and provides many nutritional benefits to my joy and comfort I like to make “special pancakes” for my kids. This certainly is a very special pancake. I also wanted to make Apple Sauce to go with it. I got the Quinoa Cakes recipe from Martha Stewart. I swear, her recipes never fail me! Even when I make slight substitutions, whatever I make always comes out great.
I was attracted to this recipe because I wanted to have some kid-friendly quinoa recipes ready to go. I need them to be easy, tasty and enjoyable by my kids. I believe this did the trick. My apple sauce addition paired well with them and tasted awesome! The texture came out so smooth – the quinoa was hardly noticeable. Amazing.
|Quinoa Pancakes With Apple Sauce||
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour, unbleached
- 2 teaspoons baking powder
- 1/2 tsp coarse salt
- 1 egg, plus 1 egg white
- 1 tbsp unsalted butter, melted
- 1/4 cup low-fat milk
- 2 tbsp maple syrup + more for serving
- Cooking spray
- Apple Sauce:
- 2 Apples, peeled, cores removed, diced (I used Royal Gala)
- 1/4 Cup Brown Sugar
- 1/4 Tsp Cinnamon
- 2 Tbsp Apple Juice
- Start the apple sauce first – place apple, sugar, cinnamon and apple juice in a small saucepan. Cover and cook on low heat 30-45 minutes or until you have reached a desired consistency. Stir occasionally every 15 minutes.
- In a medium bowl, mix quinoa, flour, baking powder and salt
- In a medium bowl, whisk together egg, egg white, butter, milk and syrup until smooth
- Add wet ingredients into dry
- Lightly coat a non-stick skillet with cooking spray and bring to medium heat
- Drop batter by heaping tablespoonful into skillet
- Cook until bubbles appear on top for about 2 minutes
- Flip and cook until golden brown for another 2 minutes
- Repeat in batches until batter is finished
- Serve with apple sauce or fruits and maple syrup
This recipe yields about 18 2-inch pancakes
Quinoa Cake Recipe from http://www.marthastewart.com/329047/quinoa-cakes
The apple sauce took the longest to cook – about 40 minutes to reduce
See the difference between cooked and uncooked Quinoa? It fluffs up quite a bit. A little goes a long way. I usually cook one cup of quinoa at a time and it lasts me a few days – depending on what I end up doing with it.
Here’s the batter – ready to be spooned into the skillet. Making them this small meant a few batches, but it was well worth it. I’ll try making them a little bigger next time.
I don’t know about you, but I always mess up the first batch. The second set is usually a lot better. They taste the same, but aren’t as pretty.
They are so tiny and cook quickly, so you can’t leave them unattended. The most I could do was stir the apple sauce and then get back to the cakes.
Confession: I popped a few of these into my mouth before I added the syrup and apple sauce. Sorry. They smelled really good.
And then there was a feast.
We had leftovers.
Take good care, friends!