Crispy Quinoa Pancakes

And who doesn’t like pancakes. I make them often and I love trying different varieties. If you like savory breakfast, they are great with a little yogurt on the side. They also work for lunch or a light dinner. This recipe makes about 6 pancakes.

Ingredients:

1 cup of cooked quinoa

1 carrot peeled and grated

1 small onion finely chopped

2 eggs

2 tablespoons of sesame seeds

1 tablespoon flour (I used whole wheat, but chickpea four works for a nongluten variety)

¼ teaspoon salt & dash of ground pepper

Olive oil for frying

Directions:

1.      In a bowl mix al the ingredients except the olive oil together.

2.      Make the pancakes in batches.

3.      Heat 2 tablespoons of olive oil and add one heaping tablespoon of pancake batter.

4.      Fry for about 2 minutes or until crisp and then flip and fry on the other side.

5.      Repeat until you’ve used all the batter.

6.      You can keep the pancakes warm in the oven turned very low until ready to serve.