I’ve been wanting to experiment with savory pancakes more so I am excited to share this recipe with you! It was a total success at my house. The idea came since I had left over quinoa that I wanted to serve in a new way to my kids. It is very basic for now as I wanted to get the texture down before adding too many ingredients, so I will try this again with different flavors very soon!
The beautiful red pepper and tomato salad was made by my 6 year old daughter. She washed and cut the veggies and sprinkled ground sesame seeds on top. It was a perfect addition and her idea 🙂
- 1/2 large red bell pepper
- 2 TBS olive oil
- 1 cup cooked quinoa
- 2 eggs
- 1/4 cup soy milk
- 1/4 tsp salt
- Put everything in blender and blend on high until well combined
- cook in a skillet the way you would regular pancakes (wait for bubbles to form before flipping)
- serve and enjoy!
Since this was lunch I served it with salad and pesto, but in all honesty, these would taste just as good for breakfast with maple syrup on them.
Can I use almond milk instead of soy milk? Please suggest…
Yes of course! I would have preferred almond milk but I hadn’t made any that day so I used my back up soy milk. Any milk will work really.