I wanted to see if quinoa would fry up as a type of pancake. I took a cup of cooked quinoa, leftover from dinner last night, added an egg as a binder and mixed it up. Fried it in a skillet with melted butter. Ok, so I fried with with way too much butter. I had planned on adding some Splenda and cinnamon to it, but decided not to at the last minutes. I wanted to know what it tasted like straight.
They were ok to good. I thought they tasted a tad bitter plain, but hubby really liked them covered with sugar free maple syrup. I did too. The texture was similar to corn grits or a potato pancake, so they might also be good with onions and savory seasonings.
I think that they would also be worth trying with the Splenda and cinnamon. I’d even make them just plain again, as long as I had something sweet to put on them.
Which reminds me – we used these gluten free, grain free pancakes as a base for taste testing five different sugar free maple syrups. I’ll get the results up for you soon.
It’s a dreary rainy morning and it was really nice to have something hot and sweet to eat for breakfast.
I ate 1 1/2 of the pancakes and I’m still full hours later. You should try them. They are so easy!