Monday, January 23, 2012

Sunday Morning Pancakes

Sunday is our family day, which means we have a little bit of a leisurely start to the day. With a bit more time our go to breakfast on Sunday mornings is pancakes. I love them, Justin loves them and Reece, well let’s just say we often can’t believe he can eat that many pancakes.

As a nutritionist, I always try my best to create the healthiest meals I can taking into account the nutrients we all need for optimum health and well being. As vegetarians, I make a conscious effort to include grains which are protein rich and also provide an array of minerals. Quinoa fits this bill perfectly. And so today, I share with you our Sunday morning pancake recipe – quinoa banana cinnamon pancakes.

Quinoa Banana Cinnamon Pancakes
1/2cup quinoa, rinsed well
2/3cup short grain brown rice or millet
2 tbsp lemon juice

1 cup almond, rice or hemp milk
1 tbsp apple cider vinegar
1 tbsp olive oil
1/4tsp sea salt
1 tsp baking soda
2 tbsp brown rice flour
1 medium banana
1 tsp cinnamon

Soak the grains over night in water in separate bowls.  Add 1tbsp of lemon juice to each bowl.

Next morning rinse the grains in colander and place in blender. Pre heat skillet

Combine milk of choice with apple cider vinegar, add to blender and blend until smooth.  With blender running add olive oil, sea salt, baking soda, brown rice flour, banana and cinnamon. Blend until well combined.     
Using a ladle, add batter to skillet, when batter bubbles on top, flip pancake and cook other side.
Keep pancakes warm on the oven while you cook the rest. And then serve with maple syrup and enjoy!

Leftover pancakes can be stored in the fridge or frozen individually.  For a quick breakfast remove from fridge or freezer and pop them in the toaster. 
***I have also made these pancakes using pureed pumpkin instead of a banana, absolutely delicious. 
Do you have a special Sunday morning family breakfast?


  1. Those look and sound so delicious!! We do soaked spelt pancakes once a week. I got the recipe from Nourishing Traditions.

    1. They are sooo good KC, you should try them.

      I love Nourishing Traditions, such a great book. We try to stay gluten free here as much as possible so the quinoa and rice work great for us.

  2. I forwarded this post to my hubby:) He is our pancake chef and he said he will try these this weekend!! YAY! thanks for the recipe!

    1. No problem Barefoot Mama, happy to share. Can't wait to hear what the pancake chef thinks of them. Enjoy!

  3. Looks like a good recipe. I usually just cook my quinoa like rice and let it cool a bit. I know soaking is good. Soaking will help with potential nutrients lost while cooking? And can you describe how hemp milk tastes? Is it from flax? I'll have to give this a try.

    1. It is delish Ellen, we really love them. Yes, we eat quinoa that way too. Soaking helps to reduce phytic acids and enzyme inhibitors. And it can also increase nutrient content.

      I personally have never had hemp milk. It is made from hemp seeds. It is available in the natural food section of the grocery store where the almond milk is.

  4. Kim,

    I love this recipe! So YUMMY!!! I do have one question that I hope you can help me with. I tried to cook these is my cast iron skillet. The batter stuck. I was so sad because the batter is delicious!! Any suggestions on what I am doing wrong with my cast iron? I refuse to use nonstick, so we are missing out on something my family loves!!! Thanks!

    1. Hi there, we use a cast iron skillet too. I find I have to add oil to the pan in between each batch of pancakes to prevent them from sticking. A little bit of coconut oil each time does the trick.

  5. Okay, those look amazing! We are definitely making those this week-end! :-) Thank you for giving me the link.