Quinoa Pumpkin Pancakes
Quinoa (pronounced KEEN-wah) is one of my new favourite ingredients. It’s gluten-free, high in protein (quinoa contains a complete set of amino acids, making it a complete protein in itself), has a great, light texture (unlike some heavier whole grains) and adds a nutrient boost for our usual morning pancakes when it comes in the form of quinoa flour. (The pumpkin purée doesn’t hurt, either.)
Whitecap put out a beautiful new cookbook all about quinoa – it’s called Quinoa 365: the Every Day Superfood, by sisters Patricia Green and Carolyn Hemming – and besides soups, salads, entrees and desserts, these pancakes are in it. I’ve posted the recipe over at the Family Kitchen.
October 15 2010 10:34 am | leftovers
Fiona on 15 Oct 2010 at 11:09 am #
Ohhh, yum. I had the most amazing quinoa and wild rice salad at ReBar the other day. I spent half the meal trying to imagine what was in the dressing so I could make it at home.
JulieVR on 15 Oct 2010 at 11:10 am #
Hey – I’ll look in my ReBar cookbook! maybe it’s there!
Stacey on 15 Oct 2010 at 12:19 pm #
OMIGOSH that picture is amazing! when it popped up. I actually gasped. Out loud.
Fiona on 15 Oct 2010 at 1:05 pm #
I have the cookbook too…no dice. It was so, so good, though. If they’d been open holiday Monday I’d have gone back again. I’m tempted to e-mail them and beg.
krista on 15 Oct 2010 at 3:47 pm #
wow I did not know about quinoa flour! and I have celiac disease.
I wonder if you can do any of these with the recipe?
http://www.jimspancakes.com/
check it out-not spam/virus, its a guy who makes these amazing pancakes for his daughter…must see. Scroll down to the toilet!
The Celiac Husband on 15 Oct 2010 at 3:57 pm #
An amazing gluten free breakfast idea.
Quinoa is a staple in our house.
mmac on 15 Oct 2010 at 4:06 pm #
Oh, sure, just when I finally got around to making your “old” pumpkin pancakes last week, up comes a new version.
But they look great and I will try them for sure.
Lori on 15 Oct 2010 at 5:16 pm #
As impressive as this looks and sounds I thought for sure you were going to give away a copy of the quinoa cookbook.
molly on 15 Oct 2010 at 7:14 pm #
Ditto the photo kudos. DROOLING on my keyboard (darn you!)
I obviously need to get my hands on some quinoa flour. Or really, probably, just blitz up a batch in my vitamix. Hmmm…
lovetocook on 15 Oct 2010 at 7:19 pm #
Our favourite is quinoa Greek salad: add diced tomato, cucumber, feta, kalamatas splash with evoo, red wine vinegar, oregano, lemon juice. Costco now sells it.
Robyn on 15 Oct 2010 at 8:41 pm #
i wonder how you would make your own quinoa flour? grind the uncooked grains?
JulieVR on 15 Oct 2010 at 9:45 pm #
Robyn – I’ve never done it! But presumably yes, you’d just grind the uncooked grains (they’re actually seeds).
Terri on 16 Oct 2010 at 10:28 am #
That pic is a beauty…lighting is bang-on!
JulieVR on 16 Oct 2010 at 10:46 am #
Ha – thanks for all the compliments! But the photo is from the book. I can’t take credit!
Josh on 16 Oct 2010 at 3:22 pm #
Made these this morning. I found them to taste just fine but the texture wasn’t quite right. The browned top and bottom of the pancake were too soft and moist. There was no sense that these things had come out of a frying pan and seemed a bit mushy even though they were fully cooked.
When you pour on the syrup you need the pancake to have some structure so that the syrup is in the crumb of the pancake… not that you’ve got a syrup pancake goo.
This seems to be a typical problem with gluten free, it’s really lacking in gluten.
Anonymous on 16 Oct 2010 at 6:37 pm #
I had these this morning. Warning – the recipe makes a LOT. I didn’t see where it said 17 pancakes – that’s probably enough for 6 people. My husband had 3 and I had 2 (1/4 cup size) and it was plenty. So we’ll be having it again tomorrow.
I didn’t have quinoa flour and when I googled it, it said it was expensive and goes bad quickly. Luckily I had 1.5 cups of quinoa, and a Magic Bullet. Voila – worked just fine. I also didn’t have buttermilk so did the lemon juice + milk thing.
We didn’t love them – we’ll finish up this batch, but I don’t think we’ll make them again. They need a name other than “pancakes” because that gives you an expectation of texture I think. They were more like, well, cakes cooked in a pan. But not pancakes
I also didn’t taste the pumpkin at all and the spices not so much – it mostly tasted like quinoa to me. So if I was going to make it again I might play with proportions.
Beverley M on 16 Oct 2010 at 6:37 pm #
Whoops, forgot to put in my name. Anonymous above is me
Beverley M on 16 Oct 2010 at 6:39 pm #
One more and then I’m done.
I forgot to mention these had staying power. I had two 1/4 cup pancakes around 9:00 and wasn’t even a tiny bit hungry until after 12:00. (Normally I would have had a mid-morning snack.) But when they wore off, I was suddenly famished.
{WEEKEND READING} National Edition « FROM SCRATCH club on 17 Oct 2010 at 3:21 am #
[...] with Julie has the most amazing squash quinoa pancakes! I made them today- delish. The recipe has 1 cup buttermilk, to make them dairy free just [...]
Robyn in Mountain (Ontario that is) on 17 Oct 2010 at 1:02 pm #
We love, love, love quinoa. Definitely going to try this recipe next Sunday morning with some organic chicken suasages.
Thanks, Julie!
lauren kirsten on 17 Oct 2010 at 7:12 pm #
These look fantastic. And healthy too
Thanks for sharing!
Erin M on 17 Oct 2010 at 8:44 pm #
LOVe Quinoa. So glad to see another recipe option and will have to check out that cookbook. Thanks Julie:)
Nishta on 18 Oct 2010 at 10:10 am #
oh Julie, what a gorgeous shot!
Dawn on 01 Aug 2011 at 10:44 am #
these were delicious!! I just bought the cookbook 365 Quinoa this weekend. They required a little more attention, next time I will use a little less pumpkin puree for a better pancake texture.