A Pancake of Substance

I had the good fortune to come across a wicked whole-wheat banana quinoa pancakes recipe a little while back. I’ve been playing with it ever since and it’s now my go-to pancake approach.

You can substitute other types of fruit for the bananas. For example, in the recipe below, I’ve used one of Newfoundland and Labrador’s quintessential berries: the partridgeberry. You can also use other types of fine grains (e.g couscous) for the quinoa, other types of sweeteners for the brown sugar, etc.

It is a Pancake of Substance. Yes, I’m capitalizing. And italicizing. It’s just that wonderful.

Quinoa partridgeberry pancakes

Stuff you use to make it:

• 3 eggs
• ⅓ cup plain yoghurt (I prefer Greek)
• 2 Tbsp almond milk
• 2 Tbsp brown sugar
• 1 cup cooked quinoa
• ¾ cup multigrain flour
• 1½ tsp baking powder
• 2 cups partridgeberries

What you do with the stuff above:

1. Whisk eggs in a medium-large bowl.
2. Stir in yoghurt, almond milk and sugar.
3. In a smaller bowl, stir together the quinoa, flour and baking powder.
4. Stir the dry mixture into the wet.
5. Fold in the partridgeberries.
6. Heat some canola oil in the pan of your choice. (I like ceramic.)
7. Dollop in some batter, wait for some bubbles to appear and the bottom of the pancake to turn a nice goldeny brown, then flip them babies over.
8. Goes nicely with pure maple syrup, a berry sauce or another fresh berry (as in the picture above).