Pancakes and coffee are THE staple of our weekend breakfasts. We usually default to this recipe for delicious, incredibly fluffy buttermilk pancakes. But for our first long ride of the year, I wanted to pay a little more of attention to the nutritional powers of our pre-ride meal and decided to give our favourite recipe a boost with some quinoa. Among many other nutritional benefits, quinoa is known for having a high content of both proteins and so-called “complex carbohydrates”. It is easy to digest and, thus, won’t make you feel bloated while cycling. And yet, as the complex carbohydrates take longer to break down, it also ensures long-lasting energy on the bike. Not sure about you, but after a couple of months of having limited my bike rides to my 10K daily commute, long-lasting energy is exactly what I am in need of – especially if it can be eaten in one sitting and happens to be delicious.
We had some almond milk lying around, and I decided to use it to cook the quinoa. Almonds, like quinoa, are generally considered to be a “superfood” – that is: food with high concentrations of essential nutrients which have many proven health benefits. They are a great source of vitamins and healthy fats and I love the nutty flavour that almond milk brings up in baked goods.
The result? The quinoa had the side effect of deflating a little our pancakes, which are usually crazily thick, but these still were as delicious as ever. It also added a nice subtle crunch to the batter, similar to that of oatmeal pancakes, that I truly enjoyed. If you wonder about our first 80K+ ride of the year, though, I must confess that I got my *ss handed to me by more than one hill. Quinoa may be super, but my legs…
QUINOA BUTTERMILK PANCAKES
Difficulty: A beginners ride. You know… flat as a pancake!
Time: 30 mins
(Makes 6 to 8 pancakes)
For the batter:
- 2 eggs, yolks and whites separated
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup cooked quinoa *
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
- 1/2 cup quinoa (dry)
- 3/4 cups almond milk (unsweetened)
- 1/4 cup water
- To cook the quinoa: Bring water and almond milk to a boil in a medium saucepan. Add quinoa, cover, and reduce heat to low. Let simmer until cooked (10-15 minutes). Let cool.
- Beat the egg whites until they form stiff peaks. Set aside.
- Stir together remaining ingredients (egg yolks, buttermilk, flour, quinoa, baking powder, baking soda).
- Incorporate egg whites to the mix, folding gently with a wooden spoon.
- Pour 1/4 cup of batter onto a preheated pancake griddle.
- When the bubbles in the surface start to burst, flip the pancake and cook the other side, until golden brown.