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{gluten-free}

Reminiscent of the quinoa patties I make as a main dish, why not for breakfast? Could switching out a few ingredients turn the savory patties into sweet pancakes? The answer is NO. Maybe it was the buckwheat flour; I don’t know. I adjusted a few ingredients here and there as I cooked. Fail. Why do I like buckwheat crepes in France? Is it just because I’m in France? Peut-être. I refused to give up and tried a faux crème fraîche topping. I even tried adding some maple-glazed pecans. Maybe chopped nuts would have helped the batter.

In any case, the pancakes were a fail; but a can of pumpkin that’s been opened counts towards my goal of cooking 99 recipes. I tried biteful after biteful and each time I ate it over the sink. I’m not sure my garbage disposal liked them either.

But I kinda like the crème fraîche, which I scraped off both pancakes, topped with some more maple-glazed pecans and called it breakfast. Oh and a leftover chausson that tasted pretty good dipped in the crème fraîche.

It is National Pumpkin Day…I need to do this holiday justice and make something good tonight. Even if it’s another fluffy & smashed ‘rita.

Pumpkin Quinoa Pancakes

pumpkin quinoa pancakes with pumpkin tofu creme fraicheWhat you need, if you dare:

What you do:

  • In med bowl, whisk quinoa, flours and and salt.
  • In another bowl whisk eggs, pumpkin, syrup, balsamic, oil and cinnamon.
  • Add egg mixture to flour mixture and whisk to combine.
  • Spray nonstick sauté pan with oil.
  • Heat over medium to medium-low.
  • Drop batter by heaping spoonful onto pan.
  • Cook until bubbles appear on top, about 1 to 2 minutes.
  • Flip cakes and cook until golden brown on underside, about 1 to 2 minutes.
  • Repeat.
  • Garnish with pumpkin tofu crème fraîche.
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