Quinoa and Butternut Squash Pancakes

Try to mix the pancake batter as little as possible.  Mixing forms gluten chains that can make for tough pancakes.  Using whole wheat flour is advantageous though, since the high fiber content gets in the way of gluten network formation.

Try to mix the pancake batter as little as possible. Mixing forms gluten chains that can make for tough pancakes. Using whole wheat flour is advantageous though, since the high fiber content gets in the way of gluten network formation.

The perfect lazy Sunday morning breakfast!  These pancakes are made with whole, plant-based ingredients.  They are totally vegan and delicious!  Serve them up hot with a batch of home made date syrup for sweetener, or else eat them plain like we did (the raisins actually provide quite a bit of sweetness).  If you don’t happen to have butternut squash puree laying around, try substituting sweet potato or pumpkin puree, or even unsweetened applesauce.  Any moist plant-based food will do the trick.  Get creative!

Ingredients:

1 & 1/2 Cups whole wheat flour

3 Teaspoons baking powder

1/2 Teaspoon cinnamon

1 & 1/2 Cups soy or other plant based milk

1/4 Cup sun-dried raisins

1/2 Cup cooked quinoa

1/2 Cup butternut squash puree

Combine the whole wheat flour, baking powder and cinnamon and mix with a fork.  Add the soy milk and mix until dry ingredients are just moistened.  Use a rubber spatula to gently fold in the raisins, quinoa and butternut squash puree.  The batter should be runny.

To cook the pancakes: Spoon some of the batter onto a skillet over medium heat.  When you see bubbles coming to the top of the pancake it is time to flip it over.  Cook the pancakes until browned, about 3 minutes per side.  The pancakes are done cooking when they feel dense, not mushy, when pressed gently with a finger.

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