Savory Herb Quinoa Pancakes

Name: Savory Herb Quinoa Pancakes
Ingredients: 2 cups [280 g] whole-wheat, all-purpose, or spelt flour; 2 cups [280 g] whole-wheat, all-purpose, or spelt flour; 2 cups [280 g] whole-wheat, all-purpose, or spelt flour; 1 tsp baking powder; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 2 Tbsp chopped fresh herb leaves or 1 Tbsp dried herbs (such as sage, basil, thyme, rosemary, or oregano); 1 cup [120 g] cooked quinoa; 1½ cups [360 ml] whole milk; ¼ cup [60 ml] olive oil or melted coconut oil, plus more for cooking; ¼ cup [60 ml] olive oil or melted coconut oil, plus more for cooking; Plain yogurt for serving

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

This recipe is great for a group because it is easy to reheat or keep warm in an oven. I also make it at least once a week for lunch because it’s filling, delicious, and beyond easy. I like to dollop yogurt on top, but if you are feeling extra adventurous, cut up a handful of cherry tomatoes and a bit of cucumber for garnish. Don’t be afraid to stray a bit from the recipe and mix in your favorite herbs and spices instead of the ones listed here.

Ingredients

Lunch
Main course
Vegetarian
Spring

Ingredients

Method