Move over pancakes, there’s a new cake in town! These savory Quinoa griddle cakes are a delicious and healthy alternative for pancakes. Filled with protein, this Southwestern take is bursting with flavor that the whole family is sure to love.

https://beabausa.com/wp-content/uploads/2019/03/quinoa-pancakes.jpg

Southwestern Quinoa Cakes

Move over pancakes, there's a new cake in town! These savory Quinoa griddle cakes are a delicious and healthy alternative for pancakes. Filled with protein, this Southwestern take is bursting with flavor that the whole family is sure to love.

Servings:

Print Recipe

BeabaUSA.com

Ingredients

• 1/2 cup quinoa
• 1 egg
• 1/2 cup corn
• 2 scallions chopped
• 1/4 cup mozzarella cheese
• 1/4 cup whole wheat flour
• 2 tbsp whole milk
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. First, make quinoa in the Babycook using the pasta rice grain insert.
2. Blend the cooked quinoa, egg, corn, scallion, cheese, flour, milk, salt and pepper in the Babycook until everything is mixed evenly. You may also mix in a bowl if chunkier pieces are desired.
3. In a skillet, on medium heat scoop 1/4 cup of the mixture at a time. Flatten each into a pancake shape with a spatula.
4. On the side, prepare the salsa. Use your favorite salsa or make homemade pico de gallo (red onion, tomato, cilantro, lime, jalapeno) Also add black beans.
5. Once the cakes are brown, flip to other side. Each cake should take around 10 minutes depending on how thick you made them.
6. Once done, place on plate and let cool for a few minutes. Add the salsa black bean mixture, as well as any other desired toppings.

Recipe Notes