Quinoa Pancakes with Meyer Lemon Syrup
2 cups unbleached flour (alternatively use 1 cup flour + 1 cup whole wheat flour or Almond Flour
1 tbsp. baking powder
1/2 tsp. sea salt
1 tbsp. sugar
2 organic large eggs
1 tsp. vanilla extract
1-1/2 to 2 cups organic whole milk (cow or unsweetened soy)
1 cup cooked white quinoa
1 tbsp. olive oil; plus more for greasing a skillet or griddle
1. Preheat oven to 200°F. Heat 2 to 3 tbsp. of olive oil over medium-high temperature in a skillet or griddle.
2. In a large bowl, toss together the flour(s), baking powder, salt and sugar.
3. Whisk together the eggs, vanilla and milk. (Hint: Start with 1-1/2 cups milk for thick pancakes and gradually add up to 2 cups more for thinner pancakes).
4. Add the liquid ingredients with the quinoa to the flour mix to make the pancake batter. Mix until thoroughly combined. Don’t over mix batter, for it’s best to have a few lumps for fluffy pancakes.
5. Ladle 1/4 to 1/2 cup of pancake batter into the skillet or griddle. Try to cook 3 pancakes in one skillet at the same time. When the edges are dry and bubbles appear on the surface, flip the pancakes over to cook the other side. When both sides are golden brown, remove pancakes from the skillet or griddle and place in onto a baking sheet. Place baking sheet in the oven to keep pancakes warm. Repeat with the rest of the batter.
6. Serve pancakes with Meyer Lemon syrup (see recipe below).
Meyer Lemon Syrup
The zest from 2 meyer lemons
The juice from 4 to 6 meyer lemons
1-cup filtered water
1-cup palm or white sugar
1. In a medium saucepan, heat all ingredients together and bring to a boil.
2. Reduce heat to bring the liquid to a low simmer. Leave saucepan uncovered.
3. When the syrup is reduced in half and thicken, let cool slightly before pouring over pancakes.
Curried Veggies Serves 6
30 minutes or fewer
All curry powders are not created equal. For an easy-to-find option that’s mild when it comes to heat, but really delivers on flavor, try Sun Brand Madras Curry Powder. You can always add a pinch or two of cayenne pepper if you like your curry dishes hotter.
* 2 tsp. canola oil
* 1 large onion, chopped (about 1 ½ cups)
* 1 13.5-oz. can reduced-fat coconut milk
* 1 cup low-sodium vegetable broth
* 3 Tbs. tomato paste
* 3 Tbs. mild curry powder3 Tbs. mild curry powder
* 3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks
* 1 9-oz. pkg. frozen cut green beans
* 1 small cauliflower, cut into small florets (about 4 cups)
* ½ cup frozen green peas
* ¼ cup chopped cilantro
* 1 to 2 Tbs. fresh lime juice
1. Heat oil in large saucepan over medium-high heat. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
2. Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil. Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
3. Stir in green beans and cauliflower. Cover, and cook 5 minutes more, or until vegetables are tender. Remove from heat. Stir in peas, cilantro and lime juice. Season to taste with salt and pepper. Serve with basmati brown rice, if desired.