Quinoa Pancakes

Thin batter. Not a huge fan.

On Sunday I made quinoa pancakes from scratch. What I liked about this recipe is that they are straight up pancakes meaning it is quinoa flour, baking powder, oil, eggs, and milk. Nothing more, nothing less. What I did not like too much was the taste. Next time I will try vanilla extract, some more sugar, and maybe some melted butter. Also, I will be adding milk instead of all the water the recipe called for. I got the recipe from Bob’s Red Mill website. He uses way too much water in his batter so I found myself adding more quinoa flour.

What you’ll need:

  • 2 cups of Quinoa flour – I used GoGo Quinoa flour
  • I eyeballed the raw sugar – Sugar in the Raw – the sugar is not a requirement but be warned of the taste, you might want to add agave nectar are organic maple syrup as a sweetener
  • 2 Tb Coconut oil – or which ever oil you prefer to use. Vegetable oil is a huge no no for me.
  • 2 eggs – not a requirement for the recipe
  • 4 tsp of baking powder
  • 1 cup of water – Bob says 2, but I got some of the most pitiful looking pancakes ever

What to do:

  • Heat pan for HOT so that it can catch your pancakes before they become blobs. Especially if using the watery batter from Bob’s website. Adjust heat so that you aren’t burning your pancakes.

Combine all dry ingredients first and whisk together

Add liquid ingredients next. I also added some chopped bananas and my eggs at this point.

You can also add oil or butter to your pan for crispy edges. If you're into that sort of thing.

Scoop out about 1/4 of batter and slowly pour into pan. Flip when bubbles begin to form. If you choose not to use sugar, your pancakes will not brown so don't be alarmed. It is all good.

I made way too many pancakes with this recipe so you might want to adjust the amounts so that you’re not swimming in pancakes like I am.

And enjoy! I had eggs and chicken sausage with mine. I also sautéed a chopped apple to top my pancakes in addition to the apple sauce.

And here are my recipe bloopers. This is what you get with too much water. Thin, pitiful looking pancakes.

Attempted to flip them... No bueno

And here is the mess.

Plantain: my favorite breakfast carb

I LOVE fried plantain with breakfast, but they also go awesome with spicy cuban black beans and some brown or wild rice.

According to info I found while following nutrition guru Isabel De Los Rios, a post-workout meal should contain carbohydrates so that muscles can heal and the process of weight loss can take place. I usually mix it up between quinoa or a smashed yam with coconut oil, sea salt and seasoning. My favorite though has to be fried plantains.

With just the right amount of sweetness and delicious with coconut oil fried eggs and turkey bacon, plantain is a low Glycemic Index carbohydrate meaning it takes a while to digest, absorb into the blood stream, and gradually raises blood sugar. For my body type, this is awesome because I get hungry quickly, especially after a workout. The plantain keeps me feeling satisfied and helps my body utilize calories I already have stored. 

Plantain is also high in potassium, magnesium, and phosphate and contains vitamins A, B6, and C which are good for vision, healthy skin, and building immunity against diseases.

The green, unripe plantain is low in sugar and good for diabetics. But the ripe, yellow, or brown plantain is very sweet. I like to chose something in-between. The green plantains don’t taste good to me at all and seem much harder to cook while the yellow or brown plantain fry great and taste awesome. In between is where you find a cool amount of sugar for taste, but a good amount of nutrition for the purpose of rejuvenation and nourishment.

Here’s how I get down with the plantain:

What You’ll Need: 

  • 2 to 6 yellow to brown plantains – softer, darker plantains are sweetest while green ones are hard to peel and ideal as a starch like a potato
  • Organic Virgin Coconut Oil

What to Do: 

  • Wash plantain with a small dollop of soap or you can go the organic route and make a vinegar, banking soda, and water mix to rinse your plantain in 
  • Cut the plantain peeling down the middle of the plantain and peel away from the meat of the fruit like a jacket
  • Cut plantain into rounds. I usually cut down the middle lengthwise and then cut thick pieces diagonally.
  • Put approximately a tablespoon of coconut oil in the frying pan and medium heat until it coats the pan
  • Place plantain in the medium heat pan and cover; check every few minutes for sweating. I’ve found that plantains are ready to turn when they are sweating and the meat has a darker yellow tan. Or you can check for how brown you want it. 
  • Flip plantain over and fry on the other side.
  • Remove from heat and cool.

It’s actually a pretty simple process and really simple recipe. I usually fry 6 plantains at the beginning of the week and eat off of that.

Transition and Cleansing

In the past, I’ve noticed that a change in my eating habits is hardest when I am hungry. In order to fight the failure that results from feeling starved, I am going to transition into my new eating habits without jumping in head first.

Since hunger pisses me off, I’m not going with the fasting method of a liquid cleanse. I am choosing to support my body’s own desire to be clean by loading up on wholesome foods from the earth and plenty of water. And when I say plenty of water, I mean plenty of water; half of my body weight, in ounces.

Last year, prior to losing 40 pounds, I began with a cleanse. The cleanse removed toxins and increased weight loss. I also found that the cleanse made coming off of carbohydrates a lot easier. I am a carb junky that gets headaches and feels hungry without a piece of bread or something.

Intended Cleansing Schedule:

For a better view: Transition Chart Sheet1
Find under “Helpful Links” other cleansing methods.