Quinoa. This trendy grain-like crop is getting a lot of attention these days and for good cause. It’s a complete protein, it contains all 9 essential amino acids and it’s loaded with magnesium. It’s a wonderful food source for the vegan at heart and it can also satisfy the meat lover. Knowing how good for me quinoa is, I’ve been making an effort to add it to more meals.
I have to thank Martha Stewart for this recipe. I am a lover of all things Martha. She never fails to inspire with breathtaking photos and mouth water recipes. I’m always blown away at what her team accomplishes. Part of the genius of this recipe is using leftover quinoa (if you have any in your fridge) and adding a few tablespoons of maple syrup into the batter. The resulting cakes have a springy texture with a sweet flavor that can be eaten alone (because they are that darn good) or piled high with your favorite toppings.
The recipe below is simple and straightforward but there are endless possibilities here! Try changing up the spices and adding in lemon zest, nutmeg or even pumpkin purée. Quick, delicious and nutritious, could you ask for anything more?
- In a medium bowl, whisk together quinoa, flour, baking powder and salt.
- In another bowl whisk together eggs, milk, maple syrup, vanilla, oil and ginger, until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet with oil and heat over medium to medium-low. Drop batter by heaping tablespoonfuls into the skillet. Cook until bubbles appear on top, about 1 to 2 minutes. Flip cakes and cook until golden brown on underside, about 1 to 2 minutes.
- Wipe skillet clean and repeat with more oil and remaining batter.
- Serve with maple syrup, fresh fruit, preserves or powder sugar.
note: These can be made ahead of time: Freeze cakes between sheets of waxed paper in zip-lock bags, for up to 1 month. Reheat in the toaster.