Savory Quinoa Pancakes

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Savory Quinoa Pancakes 

Makes 2 servings

tastes so good


  •  2 Tbsp and 1 tsp cold-pressed olive oil 
  • ½ cup organic quinoa ¼ cup chickpea flour 
  • 1 organic egg 
  • ½ tsp minced garlic 
  • 1 ½ Tbsp minced onion 
  • ¼ tsp ground dry mustard 
  • ½ tsp dried parsley
  •  ½ tsp dried chives
  •  ½ tsp sea salt 
  • Cayenne pepper 
  • Freshly ground black pepper 


Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water.
 Boil ¾ cup of water in a small saucepan over high flame then add the quinoa and cover. Reduce to medium low flame and simmer for 12 minutes or until the quinoa has completely absorbed the water.
 Transfer the quinoa to a baking sheet and spread to a thin layer to cool. 
Meanwhile, place a cast iron skillet over medium flame and heat 1 teaspoon of olive oil. Sauté the minced onion and garlic until tender then turn off the heat. 
Beat the egg with the dry mustard, dried herbs, salt, a pinch of black pepper and the chickpea flour. 
Add the garlic and onion and mix well. Add the cooled quinoa into the mixture and mix well until you form a sticky dough. 
Divide the quinoa dough into four equal patties. Place them on a sheet of parchment paper.
 Wipe the cast iron skillet clean and heat the remaining olive oil over medium low flame
. Cook the quinoa pancakes for 4 minutes per side or until crisp and golden brown. Serve right away.

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