Yield: 8 small pancakes

Inspired by my Vegan Silver Dollar Peanut Butter, Oatmeal, and Jelly Pancakes made earlier in the week, I decided to try a different grain and I’m glad I did!

This time I used everyone’s favorite (cooked) grain: Quinoa!

I cooked the quinoa in the microwave, according to the directions on the box, because I was starving and didn’t want to wait longer than I had to.  As Goldilocks would say, the results were “just right.”

The topping you see in the photograph I made from fresh plums and, while it was good, it wasn’t perfect enough for Blooming Platterists.  So, I’m going to work on it a bit more before I post that recipe.  I also dabbed on a little vegan sour cream and garnished the cakes with pineapple sage from my garden.  If your garden center carries this herb, I highly recommend it.  It makes a large shrub with beautiful red blooms and, where we live, it is a perennial, or at least it was from last summer to this.

Enjoy these quinoa-cakes with whatever your favorite topping happens to be, even savory.

For this recipe, as with the peanut butter-oatmeal cakes, I used a bit more baking powder and baking soda than I usually do for extra lift to counteract what could have been a little heaviness from the grains.  The result is light, but still toothsome.

1/2 cup spelt or whole wheat flour (I am a devout fan of spelt flour)

1/2 cup self-rising flour

1/2 cup cooked quinoa

3 tablespoons natural sugar (use just a pinch if making savory cakes)

1 teaspoon baking powder

1/2 teaspoon baking soda

Optional if making savory cakes: a generous pinch of garlic powder or more to taste

1 cup unsweetened soymilk (plain or vanilla would also be good–regular or lite)

Vegan butter and canola oil for frying (I like Earth Balance butter)

Accompaniments:  Jelly, jam, or a savory chutney, and optional vegan sour cream

Garnishes: sprigs of herbs (I like pineapple sage)

Preheat the oven to warm. Make pancakes:  in a medium mixing bowl, place both flours, sugar if using, baking powder, and baking soda.  Make a well in the center of the dry ingredients and pour in the soymilk mixture. Whisk together until well combined.  Whisk in the cooked quinoa.  In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces the chances of burning while the butter contributes flavor.) Using about 3 tablespoons of batter, make pancakes, about four at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep the skillet greased as needed. If pancakes are cooking too quickly, lower the heat to medium, especially for the second side. When cooked through, remove pancakes to plates or a platter, keep warm, and repeat with remaining butter or oil and pancake batter.  Serve each pancake topped with jelly, jam or chutney, optional vegan sour cream (I highly recommend), and a sprig of fresh herbs.

You’ll find other delicious summer pancakes in The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.