Quinoa Pancakes

Happy Independence Day weekend to everybody! It is a middle of the year and almost a middle of the summer. What is your favorite summer-time activity? For me, it is the appreciation of the long days filled with the sunshine and the delicious and colorful summer foods. 

Today, I’m sharing with you one of my favorite recipes – the quinoa pancakes.

It needs just a few ingredients, is easy to make, and tastes very good. Actually, both the sweet and savory versions of this recipe can be enjoyed year-round. 

 

 

 

You will need the following ingredients:

  • Quinoa (white, red, or multicolored),
  • ripe banana,
  • flax seeds, 
  • water.

That’s it. You may use a little bit of coconut oil, however, it is optional if you use a non-stick skillet.

You will need this equipment: a bowl, blender, and non-stick skillet. The amount of preparation time can be reduced if you have more than one skillet. I typically use 3 small non-stick skillets, and in this case, the total preparation time takes about 5-7 minutes. 

What I love about this recipe is that the pancakes have a neutral taste and can be enjoyed with both sweet and savory meals or snacks. As a sweet version, I like to serve them with berries, fruits, and coconut yogurt. For a savory twist, I serve them with veggies, salads, and dressings (taco-like style). On this image below, you can see 3 pancakes, each served with the arugula leaves, slices of tomato and red onion, and avocado cubes. In this version, the pancakes work as flatbreads or soft tacos. 

Additionally, I soaked and sprouted the quinoa seeds, which is an easy step that can improve the digestibility and nutrient availability. Moreover, soaked and sprouted quinoa gives you more pancakes if compared with those made from the unsoaked quinoa. Note that this recipe does not need any flour; the whole quinoa seeds were soaked and sprouted and blended together with banana, flax seeds, and water. Here is a full recipe, enjoy!

Download the recipe: Quinoa Pancakes

By the way, it is the middle of the year, and I’m wondering how are your new year resolution goals doing? How successful have you been so far? Which obstacles came your way?

Let’s discuss how I can help you to get back on track during the next 6 months.

Our first 20-minute discovery session is free of charge, and I can work with you as a wellness coach or/and a nutrition consultant, depending on your needs. Contact me today, I’m happy to see how I can help!

In best health,

Nataliya.

Basic Chia Pudding

Hello,

I want to share another very simple and delicious meal with you. The basic  Chia Pudding is made with only three ingredients, and it still tastes pretty amazing.

It is my favorite choice for breakfast and for a midday snack. If you are still eating cereals or granola for breakfast, give this recipe a try and you might like it even more.

This recipe tastes best when it is made 2-3 hours in advance or overnight. The reason is that the chia seeds need some time to absorb the liquid, become softer, and develop a pudding-like consistency.

If you are in a rush and want to make a chia pudding and eat it right away, you may first need to grind the chia seeds into a fine powder in a dry blender or coffee maker and then use it for this recipe.

The best thing about this recipe (at least, for me) is that it doesn’t need cooking :). Also, this recipe can work with a variety of diets (vegan, vegetarian, Paleolithic, Mediterranean, and, probably, many others).

You will need:

  • 1 cup of coconut or almond milk ( I prefer the unsweetened, raw, and homemade versions)
  • 4 tsp of chia seeds, whole
  • 1/4 cup of fresh berries of your choice (sliced strawberries, blueberries, raspberries, or blackberries)
  • 1/4 tsp cinnamon (optional)

Yield: 1 and 1/4 cup

Preparation:

Pour almond or coconut milk into a bowl. Mix in the chia seeds and cinnamon. Add berries. Mix everything gently and let sit for at least for 2 hours, or preferably overnight. Enjoy for breakfast or as a midday snack.

You can view the preparation steps in this short video:

Thank you for viewing and/or trying this recipe!

Enjoy 🙂

The inspiration for this recipe came from the Medical Medium’s blog.

Nataliya.