Joey's Quinoa Pancakes
photo by Chef Joey Z.
- Ready In:
- 24mins
- Ingredients:
- 10
- Yields:
-
4 pancakes
- Serves:
- 2
ingredients
- 1⁄3 cup quinoa flour
- 1⁄3 cup cornmeal
- 1⁄3 cup quick-cooking rolled oats
- 1 tablespoon raw sugar
- 1⁄2 teaspoon sea salt
- 3 tablespoons sunflower oil
- 1 1⁄2 teaspoons baking powder
- 1 cup coconut milk (or other non dairy milk)
- 1 tablespoon lime juice (or lemon added to the milk to make it sour aka butter milk)
- 1 egg substitute (I used Ener-G)
directions
- Put the lime juice into the non-dairy milk.
- Combine all the dry ingredients in a bowl and mix together well.
- Then, add in the sour milk, prepared egg substitute and the oil into the dry ingredients.
- Whisk together well.
- NOTE: Put about 1/4 cup of the batter into the hot oiled pan pan.
- Fry in a non-stick pan until bubbles form on the top of the pancakes. Then flip and cook the other side. You might have to add a tiny bit more oil for each new batch you cook. It depends on the pan.
- Serve warm with vegan margarine and maple syrup -- mmmm.
- Bon Appetit!
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Reviews
-
I really like this recipe and have made it several times now, trying different things. I made it as written and I felt it was too oily. 2 tablespoons of oil would be plenty I think. I also felt there was too much liquid, but perhaps it is because I used lite coconut milk. I only used about 2/3 of the milk mixture. I made the recipe again using skim milk and it would have been way too runny if I used the entire mixture. I only used about half. I also subbed 1/4 cup of applesauce for the oil and I thought that was great! I really like salt, so this quantity is good for me, but it might be a bit much for some. After experimenting, I prefer this with 1/2 cup skim milk and 1 Tbs of lime juice in place of the coconut milk mixture, 1/4 cup of applesauce in place of the oil, and a real egg instead of the egg substitute. Now it is perfect for me! And only 310 calories per serving like this. Great recipe. Thank you!
Tweaks
-
I really like this recipe and have made it several times now, trying different things. I made it as written and I felt it was too oily. 2 tablespoons of oil would be plenty I think. I also felt there was too much liquid, but perhaps it is because I used lite coconut milk. I only used about 2/3 of the milk mixture. I made the recipe again using skim milk and it would have been way too runny if I used the entire mixture. I only used about half. I also subbed 1/4 cup of applesauce for the oil and I thought that was great! I really like salt, so this quantity is good for me, but it might be a bit much for some. After experimenting, I prefer this with 1/2 cup skim milk and 1 Tbs of lime juice in place of the coconut milk mixture, 1/4 cup of applesauce in place of the oil, and a real egg instead of the egg substitute. Now it is perfect for me! And only 310 calories per serving like this. Great recipe. Thank you!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)