Cooked quinoa bowl.
Quinoa pancakes can be a healthy and delicious substitute for standard breakfast pancakes made with an all-purpose flour. To make these high-protein pancakes as delicious, fluffy and flavorful as possible, be sure to cook the quinoa well first and treat it like a dry ingredient when mixing the batter. Healthy pancakes are often significantly denser than their lighter, fluffier counterparts. To get that same texture with quinoa pancakes, use a small amount of acid in the batter to activate the yeast completely. For healthy and flavorful pancakes without using large amounts of butter and syrup, try adding dry spices to the pancakes before cooking them.
Cooked quinoa should be treated as a dry ingredient when making quinoa pancakes.
It is extremely important to cook the quinoa before mixing it with the other ingredients, as not to do so would be the equivalent of adding raw rice to the pancake batter. You can simply cook the quinoa according to the package directions, although a ratio of two parts liquid to one part quinoa is usually best. As you’ll be using it in pancakes, water is often the preferred liquid, and it’s important to rinse the beans before cooking them, as the natural topping can have an undesirable texture.
Even for an experienced baker, determining whether or not to treat quinoa as a dry or wet ingredient can be a bit confusing as it has a slightly moist consistency once cooked. One of the best tips for making quinoa pancakes is to treat this ingredient as you would any type of flour. It should always be mixed with the dry ingredients before adding the wet ingredients. Adding it to the wet ingredients alone before mixing it with the other dry ingredients can result in crumbly quinoa pancakes.
Often, whenever an all-purpose flour is replaced with a whole grain, such as quinoa, the resulting product has a dense texture, which is often not what you want in pancakes. This is because whole grains are naturally denser than their refined counterparts, and as such, the baking powder used in the dough is heavy. A good way to alleviate some of this problem when making quinoa pancakes is to include a small amount of acid, about 1 tablespoon (about 15 milliliters), to activate the baking soda completely, which is the ingredient responsible for most of this. the softness of the pancake. Lemon juice and white vinegar are the two most popular options and generally have little effect on the flavor of quinoa pancakes.
Quinoa pancakes are generally extremely healthy right out of the pan; however, what is used to cover this dish can make a meal nutritionally adequate and unhealthy. To keep a good amount of flavor without having to use a lot of butter or syrup, try adding flavorful seasonings to the pancake batter. Nutmeg, cinnamon and cloves are all excellent complementary ingredients, while a small amount of brown sugar can add to the sweetness of the dish without too much fat or extra calories.