Photo by Hilary McMullen
Yield
6 servings

Michelle Babb, author of Anti-Inflammatory Eating for a Happy, Healthy Brain, had a friend who came back from a farm stay (overnight lodging at a working farm) simply raving about a healthy quinoa pancake recipe the host had made by grinding quinoa into flour using a food processor. It’s a simple concept and a delightful way for someone who’s avoiding gluten to enjoy a pancake breakfast. Babb says it’s a whole lot more nourishing than some store-bought gluten-free baking mixes. For egg-free pancakes, simply omit the eggs from the batter and allow it to sit for about 10 minutes before cooking.

Quinoa Flapjacks with Cinnamon Cashew Cream

Ingredients

Excerpted from Anti-Inflammatory Eating for a Happy, Healthy Brain by Michelle Babb. Copyright © 2016. Published with permission from Sasquatch Books. All rights reserved.

How to Make It

Step 1

Make the flapjacks. Toast the quinoa in a dry skillet over medium heat, stirring occasionally, for about 7 minutes. Remove the quinoa from the heat when it starts to make a popping sound. Let it cool for 10 minutes before transferring to a food processor. Add the chia seeds and blend the mixture to a flour consistency.

Step 2

Transfer the flour to a mixing bowl and whisk in the baking powder, baking soda, and salt. Stir in the soy milk, eggs, pear, and maple syrup, mixing until the ingredients are well blended.

Step 3

Heat the oil in a large nonstick skillet over medium heat. With a small ladle, scoop about ¼ cup of the flapjack batter into the pan for each flapjack and spread into 3-inch rounds. Cook three flapjacks at a time, being careful not to crowd them. Cook for 1 to 2 minutes, or until bubbles start to form. Flip the flapjacks and cook for another 2 minutes, or until golden brown on both sides. Repeat with the remaining batter.

Step 4

Make the cashew cream. In a food processor, combine the cashews, honey, cinnamon, and vanilla. With the motor running, slowly add the water and blend until it’s the texture of creamy peanut butter.

Step 5

To serve, place one or two flapjacks on each plate and top with a generous dollop of cashew cream.

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