This Sunday morning I wanted to make some special yummy breakfast, and gave it a try to quinoa pancakes…
I used to love normal pancakes… not anymore… after having a wheat free diet for almost a year, things like white flour pancakes are out of the question. Another reason is my one year old daughter, Holly, I cant start her on white wheat, would be so unfair!!…
To make the batter: Mix a cup of quinoa grains soaked in water overnight (to make an instant batter, I used quinoa flour instead) then mix it with 1/2 a cup of milk , coconut water or water, and a pinch of salt. Fry it in a pan with some coconut oil or ghee.
You can have anything with them, we had organic raw seed butter and organic jams… We loved them!!… they just tasted great and felt so nutritious..
Quinoa and Ayurveda
Quinoa is actually a seed, but commonly classified as a grain. It has a light, delicate flavor. The grain is flat and oval with pointed ends. Varieties range from yellow to red, brown and black.
Quinoa is excellent for balancing Vata and in moderate quantities for balancing Kapha. Vaidya Rama Kant Mishra, considers quinoa one of the foremost sources of nutrition in a modern vegetarian ayurvedic diet. From the perspective of modern nutrition, quinoa contains more protein and more iron compared to other grains and is rich in potassium and riboflavin. It also contains other B vitamins–B6, niacin, and thiamin, is a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).
Quinoa combines well with vegetables, paneer (fresh cheese), lentils, nuts and ayurvedic spices.
Quinoa is available at health food stores and some supermarkets. Store the quinoa in a clean, tightly-sealed container in a cool, dry, dark place. Wash well by rinsing multiple times until the water runs clear before cooking.