I’ve always favored sweet breakfasts over savory. I guess it makes sense, since I’m totally not a morning person, that I’d want something a little sweet to lure me out of bed. Well, the whole sweet breakfasts thing worked out for me, until I became an adult and realized that in downing platefuls of pancakes, waffles and French toast, I was basically eating dessert for breakfast every day. I guess that would explain the regular 11 am energy crashes.
Some vegan savory breakfasts have managed to work their way into my rotation, but I still favor the sweet stuff. My solution: adapt my favorite breakfast recipes to be a little bit more balanced.
When I head that quinoa pancakes were a thing, I immediately had to give them a try. Quinoa had become a favorite substitute for some of my regular carby dinner foods like rice and pasta. Could it replace some of the flour in my pancakes? Would I enjoy them just as much, and possibly avoid the carb crash? As luck would have it, I actually prefer quinoa pancakes to regular old pancakes.
The quinoa lends these pancakes texture, moisture and staying power. I find them to be quite a bit more filling than conventional pancakes. An equal parts mix of quinoa and flour is the key. I used whole wheat pastry flour, but all-purpose works just as well. You can serve these up with some maple syrup, but since the goal here is to balance out breakfast a bit, I went with a simple berry compote. A mixture of strawberries and just a bit of maple syrup is just as satisfying to my sweet tooth than the usual vat of syrup that makes it’s way onto my pancakes.
In order to make sure I have some quinoa pancakes at hand any day that a hankering hits me, I made these pancakes and the berry compote freezer friendly. The recipe makes a big batch, so you can keep a nice-sized stash in the freezer. Feel free to cut down on the batch size if you want to eat these right away and are feeding just a few people.
For the quinoa pancakes:
For the strawberry compote:
Make the pancakes:
Make the berry compote:
You can also use leftover quinoa if you've got some on hand. Just make sure it hasn't been sitting around too long and dried out.
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