Quinoa Pancakes with Smoked Salmon
Breakfast, in all of its forms, is my favorite meal of the day. I enjoy the hustle and bustle of a rushed breakfast bar and takeout coffee before work. And I also enjoy those slow weekend mornings filled with brewed coffee and made-from-scratch meals. When it comes to the latter, these quinoa pancakes are delicious. Topped with smoked salmon (we fancy!) and poached egg. Stack ‘em up!
Buckwheat flour is used in this recipe – it’s gluten and grain-free, packed with protein, dietary fiber, B vitamins, and is an excellent source of potassium and essential amino acids. Its taste is earthy, grassy and hoppy. It’s a greyish lavender brown, flecked with darker bits of hull. I find it pairs particularly well with quinoa.
- 1 cup cooked quinoa
- ¾ cup buckwheat flour*
- 1 tsp. baking powder
- Sea salt
- 2 eggs beaten
- 1/3 cup almond milk*
- 1 banana mashed
- 4 Tbsp honey
- 4 oz. smoked salmon cold
- 1 poached egg per serving
- Optional toppings: everything bagel seasoning fresh thyme, or salt and pepper.
- *use whatever flour or milk type you prefer
Place the dry ingredients into a mixing bowl: quinoa, buckwheat, baking powder, and a pinch of sea salt.
Place wet ingredients into a separate mixing bowl: beaten eggs, almond milk, mashed banana and honey. Mix thoroughly.
Combine dry and wet ingredients and mix to form a smooth batter. Add extra almond milk to achieve a thinner consistency if desired.
Spray nonstick spray into a frying pan over medium-high heat.
Add ½ cup of the pancake mixture and cook until bubbles begin to form and the edge of the pancake starts to color and become solid, about 2 minutes. Carefully flip and cook for another 2 minutes. Keep pancakes warm and repeat with the remaining mixture.
Add the smoked salmon and poached egg over top of the pancakes for serving. Sprinkle with everything bagel seasoning, fresh herbs, or salt and pepper.