Quinoa pancakes

In search of foods that aren’t a pain to clean up from the floor and little man will eat, I found this recipe for quinoa pancakes. I wanted minimal ingredients since I still need to make substitutions. These fit the bill and they are good! I’ve made them twice so far and they are very versatile. 

Raspberry quinoa pancakes

First go around, I made them with raspberries. I substituted mashed bananas for the eggs and added a bunch of berries. It works better if you mush the berries a little. I used dairy free milk and sunflower seed oil instead of butter.

 

Raspberry Quinoa Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Adapted from recipe by AmandaCooks 

Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)

Course: Breakfast
Ingredients
Dry ingredients
  • 1 1/2 cups quinoa flour
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet ingredients
  • 1 1/2 cups dairy-free milk
  • 3/4 cup bananas mashed
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1 tsp vanilla extract
  • 1/2 cup raspberries
Instructions
  1. Grease a griddle or large skillet and preheat over medium heat.
  2. Stir quinoa flour, baking powder, and salt together in a bowl.

  3. Stir milk, bananas, oil, vanilla extract, and honey together.
  4. Stir wet ingredients into the flour mixture until you have a thin batter.
  5. Fold in raspberries.
  6. Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
  7. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

Little man loved them. I used a tablespoon to make baby sized pancakes. We didn’t even use maple syrup (okay, we don’t have any).

Pumpkin (spice) pancakes

I made the usual dairy free substitutions and this time, instead of banana, used pumpkin puree (1/4 a cup per egg) and a bit more baking powder to combat the density. I also put about a tsp of vanilla extract in. You also need extra liquid to thin the batter out – about 1/4 a cup I think. I ran out of quinoa flour and used rice flour for the last 1/2 cup.

Little man’s were made from this but for us parents, I added about 1/2 tsp each of cinnamon, cloves, allspice, etc. and made a berry and peach topping. Threw some raspberries, peaches, and honey in a small saucepan on the stove over low heat until cooked down.

Pumpkins Spice Quinoa Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Adapted from recipe by AmandaCooks

Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)

Course: Breakfast
Ingredients
Dry ingredients
  • 1 1/2 cups quinoa flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
Wet ingredients
  • 1 1/2 cups dairy-free milk
  • 3/4 cup roasted pumpkin mashed
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1 tsp vanilla extract
Berry and Peach topping
  • 1/2 cup peaches diced
  • 1/2 cup raspberries
  • 3 tbsp honey
Instructions
Pancakes:
  1. Grease a griddle or large skillet and preheat over medium heat.
  2. Stir quinoa flour, baking powder, spices, and salt together in a bowl.

  3. Stir milk, pumpkin, oil, vanilla extract, and honey together.

  4. Stir wet ingredients into the flour mixture until you have a thin batter.

  5. Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
  6. Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Topping:
  1. Combine ingredients in small saucepan over low heat.

  2. Stir occasionally until fruit is reduced.

Mini-Muffins – two versions

I wanted to make muffins for easy snacks. We had settled into our new place pretty well but the kitchen had one glaring issue – there is no temperature indicator on the oven. I eventually figured out how to light it so I can use it to roast things but baking requires a bit more finesse. This is being solved with the importation of a oven thermometer but for the past month or so I have only been able to bake in our toaster oven. Mini-muffin tin it is!

In my experimentation of gluten-free flours (limited also by grains little man has tried and tolerates which so far is quinoa and rice), I found this recipe for rice flour muffins. I have been trying to keep ingredient lists short and simple since I also needed to sub-out the eggs.

Batch one – raspberry

For the first batch, I needed food for playgroup. Something quick, easy, not messy, and refrigeration not required. I didn’t have blueberries on hand but I did have raspberries. I switched out the egg for mashed banana, used dairy-free milk, didn’t make the streusel since these were for the toddler…and accidentally forgot to include the sugar in the muffins. The biggest change was that I make them with quinoa flour as I didn’t have rice flour on hand. Despite the lack of sugar, these turned out well. The banana and raspberry gave it some sweetness and kept them moist.

Raspberry Mini-Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast
Servings: 12 muffins
Ingredients
For the streusel topping:
  • 2 tablespoons sugar
  • 1 1/2 teaspoons white rice flour
  • 1 teaspoon sunflower oil
For the muffins:
  • 1/4 cup banana mashed
  • 1/2 cup dairy-free milk
  • 2 tablespoons sugar (accidentally forgot)
  • 2 tablespoons sunflower oil
  • 1 cup quinoa flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon or lime zest
  • 1/2 cup fresh raspberries
Instructions
  1. Preheat the oven to 425°F.
  2. Lightly grease a 12-cup mini-muffin tin.

Prepare the streusel topping:
  1. In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins:
  1. In another small bowl, combine quinoa flour, sugar, baking powder, salt, lemon or lime zest.

  2. Carefully stir in raspberries.

  3. In a medium bowl, mix the banana, milk and sunflower oil until well blended. 

  4. Add in the dry ingredients and mix just until combined.

  5. Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping. 

  6. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.

Batch two – pumpkin spice

I actually had rice flour for these. This time I subbed out the egg for roasted pumpkin. I also added about 1.5-2 tsp fresh grated ginger, about a 1/4 tsp each of allspice, cloves, cinnamon, and about a tsp of vanilla extract. I used fresh rice milk and increased the baking powder by half again. I did make the streusel this time but almost forgot to put it on the muffins.

Pumpkins Spice Mini-Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Adapted from Cooking On The Side's recipe for Blueberry Rice Muffins.
Course: Breakfast, Dessert, Snack
Servings: 12 mini-muffins
Ingredients
For the streusel topping:
  • 2 tablespoons sugar
  • 1 1/2 teaspoons white rice flour
  • 1 teaspoon sunflower oil
For the muffins:
  • 1/4 cup roasted pumpkin mashed
  • 1/2 cup dairy-free milk
  • 2 tbsp sugar
  • 2 tbsp sunflower oil
  • 1 tsp vanilla extract
  • 1 cup white rice flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
Instructions
  1. Preheat the oven to 425°F.
  2. Lightly grease a 12-cup mini-muffin tin.
Prepare the streusel topping:
  1. In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins:
  1. In another small bowl, combine ric flour, sugar, baking powder, salt, and spices.

  2. In a medium bowl, mix the pumpkin, milk vanilla extract, and sunflower oil until well blended.

  3. Add in the dry ingredients and mix just until combined.
  4. Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping.
  5. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.
Recipe Notes

These were amazing just baked. After about a day they start to get a bit dry so be aware.

These were amazing just baked. After about a day they start to get a bit dry so be aware.

One pot chicken and potatoes

Molars are the bane of our existence right now and I needed something quick and easy for dinner.

One pot chicken and potatoes
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Main Course
Ingredients
  • 6 thighs Chicken - boneless & skinless
  • 2 cups Potatoes – sliced thin
  • 3 cloves Garlic – slivered
  • 2 tbsp Sunflower seed oil
  • pinch Salt to taste
  • 1/2 cup Water
Instructions
  1. In medium saucepan, sauté the garlic quickly then add chicken and potatoes and salt. 

  2. Cook for a few minutes to lightly brown chicken then flip. Add water and cover. 

  3. Add water and cover. 

  4. Add water and cover. Cook on medium-low for 20-30 minutes until chicken is done and potatoes are soft.

It was a big hit with little man. He likes chicken, especially the fatty thighs, and the potatoes end up very tender and flavorful. He got his with a small avocado and I had leftover rice and sauteed carrots and greens.

Quinoa crackers

Having a toddler with food intolerances is especially hard on them when they go to playgroup and can’t eat the food other kids have. We’re still in the process of introducing foods including grains and have already figured out that little man can’t eat gluten directly so I have been experimenting with different flours and recipes. Today, given that he’s cutting molars and wants to chew on everything, I am attempting quinoa crackers from this recipe.

It’s an easy recipe – though I found the dough was very sticky. I might have had too much water because the originals didn’t look as wet. I swapped the coconut oil for sunflower seed oil.

They are in the oven baking so we’ll see how they turn out!

Update: they are done. Not too bad though a little bitter because of the quinoa. Maybe a smidge of honey next time. Little man likes them!

Finally migrating my blog!

Three years, a baby, and an international move later I am finally actually migrating my blog. Sadly, I accidentally didn’t migrate the old one properly and will need to manually add in the old sewing posts. So that may take a while – I mentioned the toddler, yes?

Unlike the old blog, I will also have my experiments in cooking and baking while dairy, soy, legumes, and gluten free. Luckily, the toddler loves most food when not cutting molars (please come through soon!). Let the adventures begin!