Woah. I never thought I’d be this obsessed. Not just with dinner. Oh, no. With the LEFTOVERS!
These pancakes are so hearty and filling, you seriously won’t believe it. They also keep amazingly well in the fridge. I have eaten these bad boys for dinner (Quinoa Pancake Ham Sandwiches), breakfast, and as a snack. I can’t seem to get enough of their light and fluffy, yet dense and filling texture. The pancake batter mixed with the quinoa is such a dubious pair… Oh, you’re gonna love ’em!
These pancakes make the perfect pre/post workout snack. Just slather on a little all natural peanut butter, roll it up, and eat it on the road! For breakfast, add a sliced banana… the possibilities are endless and awesome.
This recipe came straight from penandfork.com. Gwen Ashley Walters wrote it and said her first batch was just a fun experiment that turned out to be great. How very Pantry Chef of her… no wonder I love them!
Buttermilk Quinoa Pancakes
Time: 20 minutes
Servings: Makes 12 (4 in.) pancakes
1 cup flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups buttermilk (or sour milk**)
1 teaspoon vanilla extract
1 cup cooked quinoa
3 tablespoons melted butter, divided
Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. Whisk the egg, buttermilk and vanilla extract together in a small bowl until well blended. Pour the buttermilk mixture over the flour mixture and stir until just combined. Fold in the quinoa and then fold in 2 tablespoons of melted butter.
Heat a nonstick griddle or skillet over medium heat. Brush skillet with reserved melted butter. Ladle 1/4 cupfuls of batter onto hot griddle. Cook until bubbles appear on the surface and the edges start to dry about 3 minutes. Flip and cook another couple of minutes, until pancakes are cooked through.
Keep warm in a low oven. Yum!
– *If you want to go all crazy-healthy, replace up to half the flour with a whole wheat flour.
– **To make sour milk, stir 1 tablespoon lemon juice into milk and let sit a few minutes until thickened.
– Store in an airtight container in the fridge.
Typically, I make breakfast first and then incorporate the leftovers into another dish. I did it backwards this time. We ate these sandwiches first and then I reheated pancakes for breakfast the next day. Delish!
Quinoa Pancake Ham Sandwiches
Buttermilk Quinoa Pancakes, cooked and warmed
Sharp Cheddar Cheese Slices
Thick slices of Ham
Pan sear the ham until warmed throughout. Top one pancake with a slice of cheese and a few pieces of ham. Spread jam on another pancake and place on top of the other to make a sandwich. Yum!
– Try adding a fried egg to the top.