Savoury quinoa pancakes, made vegan, with whole spelt flour for a healthy light meal for any time of day. This recipe comes from Vegetarian Heartland, a new vegetarian cookbook based on foods from the American Midwest.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
280grams/ 2 cups whole spelt flour*
1teaspoonbaking powder
½teaspoonfine sea salt
¼teaspoonground black pepper
2garlic clovesminced
1teaspoonground cumin
1teaspoonground sumac**
2tablespoonschopped fresh dill***
120grams/ 1 cup cooked quinoa
360ml/ 1 1/2 cups oat milk****
60ml/ 1/4 cup olive oil or melted coconut oilplus more for cooking
Instructions
In a large bowl, stir together the flour, baking powder, salt, pepper, garlic, cumin, and sumac. Make a well in the centre of the dry ingredients and add the herbs, quinoa, milk, and olive oil into the centre. Gradually stir the liquid ingredients into the dry ingredients until a thick batter forms.
Preheat the oven to 95C (200F). Warm a large skillet over medium heat. Once hot, add just enough coconut oil to coat the pan. Working in batches, ladle 1/4 cup (60ml) scoops of batter into the pan and cook until the bottoms are browned, 2 to 3 minutes. Flip and cook the other sides until browned and cooked through, 2-3 minutes more. Transfer to a baking sheet and keep warm in the oven while you cook the remaining pancakes.
Divide among plates, top with yogurt (and pesto!), and serve warm.
Notes
* The recipe calls for whole wheat, all-purpose, or spelt flour. ** The original recipe calls for paprika, not sumac - I think another great combo would be to use turmeric and add cilantro as the herb. *** Use 2 tablespoons fresh herbs or 1 tablespoon dry - Shelly recommends sage, basil, thyme, rosemary, or oregano. **** I substituted oat milk for whole dairy milk.