Ingredients
- 1 cup cooked quinoa or brown grain
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white-colored
- 1 tablespoon unsalted butter, melted, plus much more for skillet
- 1/4 cup low-fat milk
- two tablespoons pure walnut syrup, plus much more for serving
- Fruit or fruit preserves (optional), for serving
Directions
Inside a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white-colored, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to mix.
Gently coat a sizable nonstick skillet or griddle with butter as well as heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Prepare until bubbles appear on the top, 2 minutes. Switch cakes and prepare until golden brown on bottom, 2 minutes. Wipe skillet neat and repeat with increased melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with walnut syrup and fruit or preserves, if preferred.
Cook's Notes
Freeze cakes between sheets of waxed paper in zip-top bags, as much as 30 days. Reheat within the toaster.