11 April 2011

Quinoa And Sweet Potato Pancakes

Brinner is one of my most favorite meals (breakfast for dinner) it is quick tasty and it is the only time I can really eat waffles, pancakes, faux sausages and hashbrowns. Most big breakfasts are way too big for me, eating that amount of food and carbs first thing in the morning can spell out disaster. A pancake for breakfast usually means I will be returning to bed and wearing my pajamas for the remainder of the day. A normal breakfast for me consists of a banana and a larabar and then a four mile walk. So now you know why I go gaga for brinner. Tim and I had originally planned on having pancakes and a tasty tofu scramble but then we both agreed pancakes were enough.

I wanted to make sweet potato pancakes and was inspired by the Thrive diet book by Brendan Brazier to add quinoa to my pancakes. I cooked up both red quinoa and regular quinoa and added 1/2 cup to my pancake batter, but I think next time I will add more as when I was eating it I kept thinking I wish there was more quinoa in here. I also diced up a handful of medjool dates and tossed those in and once cooked they added a gooey sweetness to the pancakes. I was really bad and just eyeballed the measurements, because there is still need for some improvement but this is what I did and I thought they were fabulous.

1 cup flour
1/4 cup ground flax meal
2 tsp. baking powder
dash salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp cloves
2 cooked medium sized sweet potatoes
1/2 cup cooked quinoa
1 1/2 cups soy milk
2 tablespoons canola oil
4-5 dices medjool dates
1 tablespoon agave nectar

First cook peel and cut your sweet potatoes into cubes then cook. I boiled mine but as an afterthought I wish I had roasted them with some Earth Balance and a bit of brown sugar and maybe some raisins. OOOOOOOHHHHH that sounds good, huh? While those are boiling/roasting cook your quinoa, once cooked set aside to cool. Mix all of your dry ingredients together and set aside. When the sweet potatoes are cooked put into a mixing bowl with agave and mash. Add the oil and soy milk to the sweet potatoes and mix. Once mixed add your dry ingredients and mix until incorporated, do not over mix or you will end up with rubbery IHOP pancakes. Then fold in your quinoa and diced dates.

Heat up your griddle and go pancake crazy!I hope you like these, I know Timmy did he ate six or seven of these bad boys, which is really only two restaurant sized pancakes.


  1. They look amazing! I'm going to have to make these soon, I love me some hearty pancakes. That plate is super cute too!

  2. wow, they look super yummy. hearty too. will definitely give them a go!


  3. Yes, brinner! These pancakes look fantastic, I am going to try them! Also, I really like Thrive, it's full of good info & ideas.

  4. I do love breakfast foods, but rarely eat them for breakfast. Brinner is my new favorite word!

  5. As the potential only American who hates classic pancakes, I really like finding versions of them that integrate unusual ANYTHING, haha. Any ingredient that might cover up that subtle, plain-pancake taste is always good news to me. I'd usually mash up banana and drown the batter in cinnamon. These look great!

  6. Mmmmm.... These look so good. I really must make them! It's better for me, too, if I eat carbs in the evening. I seem to have bad insulin resistance in the mornings.

  7. So Glad I Found this !!! YAY!!