Weekend Dining: Quinoa Johnny Cakes

A Mother's Day surprise

•

Johnny Cakes Batter

(Yields 5 pancakes, 3 oz ladle)

INGREDIENTS:

  • AP Flour 1 cup
  • Baking powder 1 Tbsp
  • sea salt 1/2 tsp
  • cinnamon 1/2 tsp
  • raw cane sugar 2 Tbsp
  • whole milk 1 cup
  • vanilla paste 1/2 tsp
 
  • organic eggs 2 each
  • expeller pressed canola oil 1/4 tsp
  • cooked red quinoa 1 cup
  • Blueberries 8-10 per pancake
  • Expeller pressed canola oil 1 tsp

 

Extra Goodies:

  • Expeller pressed canola oil 1 tsp
  • Quinoa Johnny cake batter 6 floz
  • Greek yogurt 1/4 cup
  • Maple syrup 1 floz
  • Fresh blueberries or bananas (fruit will change seasonally) 1/4 cup

DIRECTIONS:

  1. On a medium high griddle add oil.
  2. Add 2 4oz portions of batter and sprinkle with 1 tbsp fruit per Johnny cake.
  3. Cook until you see little holes forming on top and carefully flip over and cook 2 minutes.
  4. Place cakes on an entrée plate, top with greek yogurt, and remaining fruit.
  5. Maple Syrup served on side.
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