These johnny cakes use red quinoa for a nutty, savory breakfast pancake. I love how wholesome and unprocessed these pancakes are but especially the flavor when paired with blueberries, maple syrup, and plain yogurt.
Keyword: johnny cakes, pancakes, quinoa, red quinoa
1cupfresh fruitblueberries, banana slices, or blackberries
1cupfull fat plain or vanilla yogurt
Make the Quinoa
Add the quinoa, salt, and water to a medium size pot. Bring to a boil over high heat. Cover the pot and lower heat to low-medium. Simmer for 15 minutes. Turn off the heat and allow to steam, covered, for 10 minutes. The quinoa will be nice and fluffy at this point.
Make the Batter
Use a large bowl to whisk ALL the wet ingredients together. In a separate medium bowl, combine ALL the dry ingredients and whisk. Add the dry to the wet and stir just to break up the clumps. Fold in the cooked quinoa.
Cook the Pancakes
In a non-stick pan, add a couple drops of coconut oil and warm over low-medium heat. Add about 1/3 cup of batter and press a few blueberries into the batter. When you see bubbles form in the center of the pancake, use a spatula to flip. Cook the other side until golden, about 3 minutes. Serve with yogurt, fresh fruit, and maple syrup.
You may substitute white quinoa in this recipe.Golden coconut sugar is a minimally processed sweetener (low-gylcemic). It is used in place of cane sugar 1:1. Find it in a natural foods store or online. You may also use maple crystals for an unrefined alternative.Storage - leftover batter may be stored in a sealed container in the refrigerator for up to 2 days.