A good friend brought me a surprise gift last week (...I love surprises!). It was this fantastic book! I love quinoa and cook with it fairly often, but this book brings quinoa to a whole new level...it's AWESOME! So I got up early this morning and decided to try some pancakes from the book. (By the way, for those of you who not sure how to pronounce it, its Keen-Wah).
There are quite a few recipes in the book that call for quinoa flour, so I was excited to try it out. All you do is put quinoa into your wheat grinder and voila...QUINOA FLOUR! This particular recipe calls for a 1 1/2 cups of quinoa flour which took a little less than that 1 cup of whole quinoa. My kids were a little skeptical when they saw the quinoa and the pumpkin puree on the counter, but 3 out of 4 of my children LOVED them! Hooray!
I made a few minor adjustments to the recipe
1 1/2 cups quinoa flour
1/4 cup packed brown sugar (I used raw sugar granules that I put in the liquid first to dissolve)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 2/3 cups vanilla soymilk
1 cup pumpkin puree
2 eggs (please be consumer conscious when buying eggs, the best are from a local farmer)
2 TBS olive oil
Combine all the ingredients together until smooth, and pour about 1/4 cup of the batter onto a large non-stick frying pan. The recipe makes about 14 large pancakes.
For the maple walnut apple topping you'll need
3 apples, peeled and cored
1 TBS coconut olive
2 TBS walnuts
3 TBS maple syrup
Combine all the ingredients in a large saucepan and cook over medium heat until the apples are cooked to the desired consistency. About 15 minutes.