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4:37 PM
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I know I cannot be so late in posting something for the Breakfast Club event I am hosting this month, but better late than never. I was planning to make some fruity pancakes, but thought why not something savory. After all my DH loves pancakes though he is not a big fan of sweet dishes. So decided to make it savory by adding onions, spinach and one of my recent discovery - Quinoa. I was quite skeptical about quinoa until I cooked and tasted some. And wow I did like it for its nutty texture.
Ingredients:
Quinoa - cooked - 3/4 cup
Wheat flour - 1/4 cup
All-purpose flour - 1/4 cup
Baking powder - 1 tsp
Salt - 1/4 tsp or to taste
Pepper - to taste
Oil - 1 tbsp
Onion - finely chopped - 1/4 cup
Spinach leaves - a few - chopped
Milk - 1/3 cup or more based on how thin/thick your pancakes should be
Egg - 1
Vanilla essence - 1 tsp(optional)
Method:
Wash and cook quinoa with with twice the amount of water in a saucepan in medium heat for 15-20 mins until soft. Here is my tip for quick cooking of quinoa. I pressure cooked it with twice the amount of water for 3 whistles. Voila! Done in less than 15 mins.
Whisk together the flours, baking powder, salt and pepper, followed by the cooked (cooled) quinoa. Beat the egg until frothy and add in the vanilla. Heat oil in a small saucepan and add the onions and fry until transparent followed by the spinach. Saute until the leaves wilt and add the mixture to the quinoa mixture. Add the beaten egg and milk and mix to form a batter. Heat a pan and spray some oil and pour 1/4 cup of batter and allow it to spread on its own. Maintain a medium heat on the pan. After a minute flip and cook for some more time. Serve hot with a pat of butter or a drizzle of maple syrup.
Sending these Quinoa savory pancakes to the Wholesome Wholegrain Cooling - Quinoa event by Sanjeeta guest hosted by Denny of Oh Taste N See and to Only - Fusion recipes event by Pari guest hosted by Priya of Now Serving and to Srivalli's Breakfast Mela.
This also goes to Breakfast Club - Pancakes event by Helen of Fuss Free Flavours, happening here this month.
Quinoa - cooked - 3/4 cup
Wheat flour - 1/4 cup
All-purpose flour - 1/4 cup
Baking powder - 1 tsp
Salt - 1/4 tsp or to taste
Pepper - to taste
Oil - 1 tbsp
Onion - finely chopped - 1/4 cup
Spinach leaves - a few - chopped
Milk - 1/3 cup or more based on how thin/thick your pancakes should be
Egg - 1
Vanilla essence - 1 tsp(optional)
Wash and cook quinoa with with twice the amount of water in a saucepan in medium heat for 15-20 mins until soft. Here is my tip for quick cooking of quinoa. I pressure cooked it with twice the amount of water for 3 whistles. Voila! Done in less than 15 mins.
Whisk together the flours, baking powder, salt and pepper, followed by the cooked (cooled) quinoa. Beat the egg until frothy and add in the vanilla. Heat oil in a small saucepan and add the onions and fry until transparent followed by the spinach. Saute until the leaves wilt and add the mixture to the quinoa mixture. Add the beaten egg and milk and mix to form a batter. Heat a pan and spray some oil and pour 1/4 cup of batter and allow it to spread on its own. Maintain a medium heat on the pan. After a minute flip and cook for some more time. Serve hot with a pat of butter or a drizzle of maple syrup.
This also goes to Breakfast Club - Pancakes event by Helen of Fuss Free Flavours, happening here this month.
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