Breakfast Quinoa Pancakes and Oatmeal
Lately, I’ve been having some off days in the kitchen. My losing streak started a few weeks ago with a dense, doughy cornbread. It continued with some cardboard-y cookies, an attempt at healthy, vegan pudding pops (ummm, chocolate and avocado taste like chocolate and avocado, not pudding), and some gummy, gloppy pasta. Last night may have been the pinnacle: an Indian stew that took most of the afternoon to make and most of the evening to scrape out of the bottom of my crock pot. I was so disgusted, I refrigerated what was salvageable without even tasting it and went to bed.
I realized this morning that my failure in the kitchen is in proportion to the risks I take. When I follow a recipe, more than likely, the results will be fine. But I’ve been going “off book” lately, getting creative with ingredients and techniques in an effort to maximize my results (more nutrition and appeal; less money and time). When my experiments fail, they fail miserably. But when I have succeeded, the outcome can be kind of brilliant.
One of my more brilliant outcomes was this quinoa oatmeal recipe, which I later re-purposed into pancakes. The oatmeal can be made on a Sunday afternoon, stored in the fridge, and portioned out all week for breakfast. Leftovers make filling, nutrient dense, protein-packed pancakes to re-fuel after a long weekend run. Both dishes have lots of fiber, protein, and a dash of healthy fat for your joints.
Quinoa Oatmeal (inspired by Thug Kitchen)
- 1 cup steel cut oats
- 1 cup quinoa
- 1 tablespoon coconut oil
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 5 cups water
- 1/2-3/4 cup almond, soy, or coconut milk
- In a large saucepan over medium heat, melt coconut oil.
- Add oats, quinoa, and cinnamon. Stir until grains are slightly toasted and cinnamon is fragrant, about 5 minutes.
- Add water and salt. Bring to a boil. (To make this process faster, heat water first in a kettle or the microwave). Lower heat so that the mixture is simmering.
- Simmer for about 20 minutes, or until oats are as soft as you like them.
- Stir in salt and “milk” of your choice. Remove from heat.
Serve with fresh or dried fruit, chopped nuts, a drizzle of maple syrup or honey, and a sprinkle of chia seeds.
Quinoa Oatmeal Pancakes (inspired by leftovers)
- 2 cups gluten free all-purpose flour (I use Arrowhead Mills)
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup quinoa oatmeal
- 1 1/2 cups soy milk
- 1 teaspoon apple cider vinegar
- 1 banana, mashed
- 1/2 teaspoon vanilla
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- In a measuring cup, combine soy milk and apple cider vinegar. Let “sour” for five minutes or so.
- In a large bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, and cinnamon.
- In a medium bowl, whisk together soured soy milk, mashed banana, vanilla, coconut oil, and maple syrup.
- Add wet ingredients to dry and whisk just until incorporated. (A few lumps are okay).
- Drop by 1/2 cupfuls onto oiled griddle heated to 350 degrees. (If you don’t have an electric griddle, a non-stick pan will work over medium heat).
- When the edges of the pancake are dry and there are bubbles in the center, flip your pancake. Cook until underside is golden brown. (Flip pancakes only once, and for the love of all things breakfast, don’t press down on them with the back of your pancake turner. Pancakes are delicate creatures. Show some love.)
- Serve with fresh fruit, toasted nuts, maple syrup (real!), nut butter, or whatever else your pancake loving heart desires.
If you are not gluten free, whole wheat or even regular white flour can be subbed for the gluten free flour. Omit the xanthan gum as well.