Several weeks ago, I went with several of the Denver blogger ladies for a quick brunch over at True Foods Kitchen in the Cherry Creek area of Denver.
We had a lovely meal, and one of the things we ate were quinoa pancakes called Johnny Cakes. They were amazing, chewy, and packed with protein. I knew immediately that I wanted to figure out a way to make these…. and I did!
[pinterest]The original recipe makes an ENORMOUS batch of pancakes and calls for about 6 cups of cooked quinoa, to give you perspective. As you can imagine, I cut the recipe down to a fourth of its original size, modified a few ingredients, and the following rendition was born.
Quinoa Johnny Cakes
From True Foods Kitchen
1 1/2 cups cooked quinoa
1/2 cup all-purpose flour
1 Tbsp. sugar
2 tsp. baking powder
pinch of salt
1/4 tsp. ground cinnamon
1/2 cup almond milk
1 large egg
1/4 tsp. vanilla extract
1/8 tsp. canola oil
Sugar-free maple syrup, for serving
1. Prepare your quinoa. Note: About 1/2 cup of dried quinoa will yield 1 1/2 cups of cooked quinoa. I used a rice cooker to make mine because it cooks it so perfectly.
2. In a large bowl, combine the milk, eggs, vanilla, and oil and whisk to combine.
3. Add the dry ingredients to the wet ingredients and blend until just combined.
4. Fold in the cooked quinoa, taking care not to overmix. Let the batter rest in the refrigerator for at least one hour.
5. Spray skillet or griddle with cooking spray. Ladle about 1/4 cup of the batter onto the hot pan. Flip once batter begins to bubble and edges lift. Note: Use a spatula to form a circle with the cakes. This will make your johnnycakes look more uniform and pretty.
6. Serve with sugar-free syrup.
Per 1 pancake serving (not including syrup):
CAL 99; CARB 16g; FAT 2g; PROT 4g; FIB 1g; WW Points Plus: 2