Saturday, January 4, 2014

Quinoa and Banana Johnnycakes

Okay, I think these are way more like a pancake and not so much like a johnnycake, but the cookbook called them I will too. At first I thought this recipe might be a total and complete flop. I had finished measuring everything out and had mixed most of the ingredients, but when I went to add in the egg, I realized I only had 2 eggs and not 4 like the recipe called for. So I had to take what I had already mixed up and I had to cut it in half. I also just wasn't sure how well the quinoa would taste, especially because its flavor can be overpowering at times. Well, it totally worked out! If I would had the 4 eggs, I would have ended up with 30 johnnycakes. The original recipe said it made 12, and with halving the recipe I made 15! The quinoa and banana johnnycakes (or pancakes) were really good and so much better than I thought they would be. Greg absolutely loved them. I was really happy that they turned out because lately I've been excited about trying new recipes and they turn out to be not so good, and that's a total bummer.

In this new year, I, like many of you, am trying to be healthier. There were just so many sweets during the holidays! Everyday I was exposed to coconut macaroons, chocolate pie, peanut butter and pretzel truffles, pretzel treats, sugar cookies, tres leches cake, See's candies, and so much more! Not that I don't love all these things...but I need a rest from the sugar. I had to go get my 28 week blood glucose test done on Thursday, and I actually may not mind too much if I am positive and have to cut out sweets (and I'm sure I'll change my mind on this if I find out next week that I did test positive)! Anyways, I've started off the new year with some healthier meals. These quinoa cakes are pretty healthy because they are loaded with superfood quinoa and potassium-rich banana. Serve them with some pure maple syrup and enjoy!! Hope everyone has an amazing 2014 - make it your best year ever!

Recipe for Quinoa and Banana Johnnycakes (Pancakes)

2 cups water
1/2 tsp. salt
1 cup of red quinoa, rinsed well
1 cup of all-purpose flour
3 Tbsp. of granulated sugar
1 Tbsp. plus 1/2 tsp. of baking powder
pinch of salt
1/2 tsp. of ground cinnamon
*3/4 cup of 2 % milk
*1/4 cup of heavy whipping cream
*(or you can use just 1 cup of whole milk)
2 eggs
1/2 tsp. of pure vanilla extract
1/4 tsp. of canola oil
2 ripe to very ripe large bananas, mashed
Oil for cooking the johnnycakes

Put the 2 cups of water and salt in a pot and bring to a boil. Add in the rinsed quinoa and stir. Then adjust the heat to low, cover, and allow it to simmer until it is fully cooked. Make sure all the water is fully absorbed, remove from heat, and fluff with a fork. Allow it to cool.

Add the flour, sugar, baking powder, salt, and cinnamon to a medium sized bowl. Stir to combine. In a large bowl, add in the milk, cream, eggs, vanilla, and canola oil and whisk well. Add the flour mixture to the bowl and stir until just combined. Add in the cooled quinoa and mashed bananas and mix. Let the batter sit for about an hour.

Brush the surface of a nonstick pan or electric griddle with canola oil or other cooking oil. Once pan or griddle is hot,  scoop up 1/4 cup of the mixture and drop onto the pan. Let cook for 2 - 3 minutes, then use a spatula to check if it is ready to be flipped, and then flip and cook for a 2 - 3 minutes more (or until lightly browned on each side and cooked through). Continue with the rest of the batter.

Serve with your favorite pancake toppings.

Recipe makes 12 - 16. 

Recipe Adapted from: True Food - Seasonal, Sustainable, Simple, Pure by Andrew Weil