Red quinoa and Chia Seeds Mini Pancakes

Two pancake recipes in one week seems like a lot but that’s how sometime things go. I cooked red quinoa the other day and wanted to try it in a couple of different dishes. Pairing it with vegetgables is the predictable choice (and I did make red quinoa with shaved carrots and asparagus) but I thought I’d try it with pancakes and loved the results. The pancakes had nutty flavour with good texture and the chia seeds added an element of interest. I added the chia seeds at the end so they don’t disappear into the batter and remain suspended. I made the pancakes small, that’s how I like pancakes and served them with maple syrup, whipped cream and beautiful local strawberries. I didn’t hear any complains.

We are getting ready for a road trip down the Pacific Coast Highway along the Oregon coast to California. We have an event to attend at Cass Winery in the Paso Robles area. Planning to come back through Washington and Oregon wine country so it promises to be an interesting experience. Stay tuned. If you know of any must stop places along the way I am happy to hear from you.

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Makes about 18-20 small pancakes.

Ingredients:

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1 cup flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

A pinch of salt

1 cup cooked red quinoa

2/3 cup buttermilk

2 eggs

1 tablespoon oil

1 teaspoon vanilla

1 tablespoon raw chia seeds

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Directions:

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Combine flour, baking powder, baking soda, sugar and salt in a large bowl.

Add cooked quinoa and and mix it in.

Mix the buttermilk, eggs, butter and vanilla in a small bowl.

Add the buttermilk mixture to the flour mixture and fold with a spatula only until combined, don’t over mix.

Add the chia seeds and lightly mix them in to distribute through the batter.

Heat up a pancake griddle (I use  an electric flat griddle) to medium high.

When griddle is hot spray with non-stick oil, just a thin film is enough.

Scoop the batter with a small ice cream scoop and drop the mounds onto the hot griddle, spacing them a couple of inches apart.

Cook the pancakes, turning over once to brown the other side.

Serve with maple syrup and whipped cream.

Berries or other fruit are always good on pancakes.

Enjoy.

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