Savory Quinoa Pancakes with Poached Egg
Wholesome savory pancakes made with cooked quinoa and wholemeal flour, topped with a soft poached egg and fresh parsley.
⏱️ Prep: 10 min🍳 Cook: 35 min🍽️ Makes 8
Ingredients
| 1 cup | 240 ml | cooked quinoa |
| 1 cup | 240 ml | wholemeal flour, sifted |
| 2 tsp | 10 ml | baking powder |
| 1/4 tsp | 1.3 ml | iodized salt |
| 1/4 tsp | 1.3 ml | ground black pepper |
| 1 cup | 240 ml | skim milk |
| 2 | large eggs (about 60 g) | |
| 1 tbsp | 15 ml | unsalted butter, melted |
| 2 tbsp | 30 ml | fresh parsley, chopped |
| 8 | poached eggs, to serve | |
| as needed | cooking oil spray | |
| for garnish | fresh parsley, for garnish |
Instructions
Preparation Time: 10 minutes. Total Time: 45 minutes. Yield: 8 servings.
- Combine the quinoa, flour, baking powder, salt, and pepper in a large bowl. Make a well in the center. Add the milk, eggs, butter, and parsley. Mix until ingredients are just combined (do not overmix).
- Lightly spray a medium-sized non-stick frying pan or skillet with oil. Place over medium flame.
- Scoop 1/4 cup of batter and swirl onto the pan. Cook for 2-3 minutes and then flip to cook the other side for another 1 to 2 minutes or until golden brown and cooked through. Transfer to clean plate and keep warm. Repeat procedure with the remaining batter, spraying pan with oil as needed.
- Divide the pancakes among individual plates and serve with poached egg. Garnish with parsley. Enjoy.