Lemon Raspberry Quinoa Pancakes

lemon-raspberry-quinoa-pancakesI’m so excited to have Gabby from The Veggie Nook here today to share her amazing looking Quinoa Pancakes with us today!  Skye and I sure would like a batch of these right about now. :)

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It’s funny where life takes you.

If you had told me a couple years ago that I’d be writing a guest post for Wendy of Cooking Quinoa I would have laughed in your face.

I’ve been reading Wendy’s amazing blog for years now. Ever since my dad sent me one of her links after searching for recipes for this strange new grain “qwin-oh-ahh”. Just reading one post and I was hooked, constantly coming back for more. Thankfully I eventually learned how to properly pronounce quinoa and with this accomplishment under my belt (haha) I started my own blog just over a year ago.

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I am so pleased that I have gotten to know Wendy in that time because she is just one of the nicest bloggers and people you will ever meet. She was so supportive when I was just a new blogger and I can always count on her for inspiration. And now with her new addition to the family (CONGRATS!) I wish her every happiness!

Now as you can imagine, Wendy has been a little busy lately and I was fortunate enough to get to write a post to help her out! I’m Gabby and I blog at The Veggie Nook, a plant-based, whole foods blog that focuses on healthy recipes and discussion of nutrition and healthy living practices. I’m currently going to school for Holistic Nutrition and I have a huuuuuge passion for food. I love getting to combine these two things into one on my blog. I believe healthy living can be fun and easy and I hope everyone who reads my blog leaves with just that notion!

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Today I am of course bringing you a quinoa recipe, using a technique I learned in school. Gluten-free, Vegan Lemon Raspberry Quinoa Pancakes.

These my new friends, are pancakes that use NO flour whatsoever! Instead we soak the quinoa overnight in water then blend it with a few other things to make the batter. Did you know that when you mill a grain, the nutrient value of that flour decreases and the longer it sits before it’s cooked, the less nutritious is becomes? This technique completely avoids that since it is “ground” right before cooking. And since we’ve soaked the quinoa overnight we’ve made it easier to digest! Win win!

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These are light, fluffy and delicious tasting. The lovely nutty flavour of the quinoa comes through while the brightness of the lemon and tanginess of the raspberries just scream spring. You could also make these with chopped strawberries, or maybe lime in stead of lemon. Both would be delicious!

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Lemon Raspberry Quinoa Pancakes (Vegan, Gluten-free, Sugar-free)

 

Ingredients (~12 pancakes)

  • 1 cup quinoa
  • 3/4 cup almond milk
  • 2 tbsp shredded coconut
  • 1 tbsp lemon juice
  • 1 tbsp flax seed + 3 tbsp water
  • 1 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 1/4 tsp sea salt
  • zest of 1 lemon
  • 1 tsp baking soda
  • 1/2 cup frozen raspberries, chopped small
  • coconut oil for the pan

Instructions

Soak the quinoa in water overnight, or for a few hours. In the morning, drain and rinse well.

Heat a large pan or griddle over medium heat.

Get all your ingredients ready so you can add them in all at once.

Add the soaked grains to your blender and add all the other ingredients except the baking soda and raspberries and blend until smooth. Add the baking soda and blend quickly to combine. Pour the batter into a container with a spout for easy pouring and stir in the chopped raspberries.

Grease your heated pan with coconut oil. Pour batter into pan, making medium sized cakes. Cook until bubbles cover the entire surface of the pancakes and the edges appear dry. Flip and cook for another couple minutes. Continue until all the batter is used. Serve warm with maple syrup.

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Thank you so much Wendy for having me here! Hope to see you all over at my own blog soon!

Gabby @ the veggie nook

veggienook.com
Twitter: @veggienook
Facebook: the veggie nook

  • Donna

    CANNOT BELIEVE I am the first one to comment here. My comment is simply this…I have found MY idea of pancake perfection…Absolutely ALL of my favorite things in THIS Sunday's brunch form…lemon…raspberry…gluten/grain free….The height…the texture….I am in love. Thank you ..my search is over! Sorry for all of the gushing…but I have had a very long quest for an exquisite, healthy- yet- gastronomically- palate-pleasing pancake that will speak to my family's desire for the "yum-factor" and simultaneously satisfies my need for gluten-free..The lemon/raspberry fruit pairing SCREAMS Spring…This is perfection….recipe…photography (most beautiful photo of a pancake I have EVER witnessed)…and tutorial/directions…Impressed and a new, avid fan and follower. Thank you for your culinary wizardry…and the generous sharing of it!

  • hcsays

    Sounds good. I think I'll try these tonight.

  • coconutandberries

    These look delightful! What a fabulous technique too, would never have thought to soak the grains and blend them into a batter. I guess that technique works with other grains/pseudo grains? Buckwheat? Millet?
    I'm already a fan of The Veggie Nook but now have been introduced to Cooking Quinoa! Thank you :)

  • Kyron

    These sound awesome! Can you substitute soy milk instead of almond milk? Nut allergies :)

  • Gabby

    Donna, you are just the sweetest! I'm so happy to have helped you find the "perfect" pancake :) Hope to see you over at my own blog veggienook.com soon :)

    P.s. you can switch up the grains too! quinoa and brown rice combo is lovely!
    My recent post lemon raspberry quinoa pancakes: guest post at cooking quinoa! and vegan food swapping

  • @JDHARTIL

    This looks fabulous Definitely one for trying out!

  • Beth

    These look fantastic! I think they will be Mother's Day brunch fare!
    My recent post Boston

  • Denise

    Recipe looks wonderful! Is there a reason thar the recipe states "frozen raspberries" rather than "frozen raspberries, thawed"? Just wondering if, for some reason, it's better that the still be frozen (avoiding color spread?). Thanks….soaking quinoa tonight!!!

  • Carol

    These look delicious. I will definitely try. I love the idea of soaking the
    quinoa and adding to rest of ingredients. Pretty much makes it a RAW
    dish, as well. Congratulations, Wendy, on the birth of your precious new
    little girl! Carol
    My recent post Feb 11, Why I Became Vegan

  • Lee

    Can these be frozen?

  • Debbie Jackson

    The recipe looks great. How many calories, carbs, and fat?

  • Sara

    A question about the soaking. Do you soak at room temperature or in the fridge? I can't wait to make these!!

  • michelle

    ok Im not for sure what I did wrong to this recipe but it will has that bitter taste. I did soak my quinoa. At least for 6 hours. Also I rinsed it afterwards and added all the ingredients. My batter was sorta runny but I let it sit. I added blackberries instead of rasberries and it just taste very bitter to me. Maybe if someone has some tips, I would love to give this recipe another try

    • Gabby

      Hmm I'm not sure what went wrong there, as mine weren't bitter at all. Quinoa has a distinct taste, so maybe that's why, if you weren't used to it? Try subbing out 1/2 cup for brown rice and see if you like that flavour. Also be sure to rinse your quinoa really, really well. Soaking for a bit longer (like overnight) might help as well- will really let the phytates and saponin get released. As a final suggestion, you could try adding a little more coconut sugar or a dash of vanilla to get the flavour more to your liking!
      My recent post lemon raspberry quinoa pancakes: guest post at cooking quinoa! and vegan food swapping

  • Michelle

    Do you cook the brown rice first if you are halving rice and quinoa?

    • Gabby

      Nope! Just soak with the quinoa :)

  • Red hen

    I'm not sure what I did wrong but the batter is watery & lumpy. I rinsed the quinoa 4 times, then soaked it for 24 hours however it didn't really blend with the rest of the ingredients in my food processor. How long should it be blended for. Should the flax 'egg' be soaked overnight too? I just added the water to the flaxseeds 10 mins before adding. Hmmmm. All suggestions welcome.