Monday, March 16, 2015

A Berry Good Breakfast

Blueberry Quinoa Pancake with Lemon "Crema". . . can't think of a better way to start the week!  The recipe is from Saveur Magazine, from Paul Kahan's breakfast canteen in Chicago.  Here's how I made it:

Blueberry Quinoa Pancakes  with Lemon "Crema"

(Serves 2)

Bring quinoa, water and cinnamon stick to a boil.  Lower heat and cook until water is absorbed, about 15 minutes.  Set aside.
2 tablespoons quinoa
1/2 cinnamon stick
1/4 cup water

Mix together dry ingredients:
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Dash of salt
2 teaspoons sugar

Mix together liquid ingredients:
1 cup skim milk
1 1/2 teaspoons lemon juice
1 egg

Mix cooked quinoa with dry ingredients.
Stir in liquid ingredients.

Pour 1/2 of batter (1 cup each) into individual iron skillets (2) each with melted buttery spread.
1 tablespoon Earth Balance Buttery Spread

Cook 4 minutes.  Add blueberries.
1/2 cup blueberries

Place skillets in preheated 350 F oven and bake for 5 minutes.  Turn oven to broil to brown top.  Serve with Lemon "Crema", toasted oats, pecans and maple syrup.

Lemon Crema

(Serves 2)

Mix together:
3 tablespoons Greek Yogurt, nonfat
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon lemon zest

2 tablespoons toasted oats
1 tablespoon toasted pecans

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