Quinoa Bean Pumpkin Pancakes

I came across this recipe at one of my favorite recipe sites, keyingredient.com. I adapted the recipe a bit, adding bean flour to the quinoa flour (you can make your own bean flour in a grain grinder or a Vita-Mix blender), and making my own sour milk using cider vinegar, as described below. These pancakes have an amazing 11 grams of protein per serving! Enjoy!

Ingredients
4 tsp cider vinegar
3 1/2 cups milk
3/4 cup pinto bean flour
2 1/4 cup quinoa flour
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1 tsp salt
1/2 cup brown sugar
4 tsp baking powder
2 tsp baking soda
1/4 cup vegetable oil
4 eggs
2 cups pumpkin puree

Directions

Step 1. Combine vinegar and milk and let sit for ten minutes, until milk is curdled.

Step 2. Mix all the dry ingredients in a medium-sized bowl.

Step 3. Mix all the wet ingredients in a large bowl, including the milk mixture.

Step 4. Pour the flour mixture into the pumpkin mixture and mix well.

Step 5. Butter a skillet and pour on 1/4 cup portions. Cook until browned on each side. Pancakes will be moist in the center.

For Complete nutrition data go HERE.

Quinoa, The Wonder Grain

Quinoa, which I recently learned is pronounced "keen-wah", is a grain recently introduced to me by my sister with the PhD., and I am in love with it. The following is a paragraph taken from All About Quinoa...

"The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition."

Because I am striving to maintain a vegetarian kitchen, this is such a great option for our family, as it is a complete protein. Here's how to make and use quinoa...

Step 1: Rinse the quinoa in a strainer, as it is coated with a naturally occurring, bitter substance, which protects the grain from insects...

Step 2: Place one part quinoa and 2 parts water in a pot and boil, then simmer for ten minutes, uncovered. It should look like this after about 5 minutes...

....and like this when it is finished...

So far, we've eaten this two ways....like oatmeal, with a little salt, butter and sugar, and as a side dish, with teriyaki sauce and canned veggies, which was super-easy...

There are thousands of ways to use quinoa, such as in salads, ground into flour, in waffles, more side dishes, as a rice substitute, etc. Just scour the internet and see what you can come up with. If you've used quinoa before, I'd love it if you left a comment and told us how! Thanks for listening!