He asked to have pancakes for dinner so I made him dinner pancakes! It was early morning when I mentioned to Alex that I wanted to use leftover quinoa stowed in the fridge for tonights dinner. Immediately I thought of making pancakes and Alex was also keen on the idea. Initially I thought we’d eat sweet pancakes until fate stepped in and decided they’d be savoury.
We went for a sunset walk much later in the day and Alex was practically rushing home due to his stomachs call for pancakes. Right when we strolled up to our home Nova had just fallen asleep allowing me the time to get creative in my kitchen. What set out to be pancakes fot dinner turned into dinner pancakes utilizing the beautiful Summer veggies in my fridge and the leftover quinoa that inspired the whole meal.
I hope you’ll have fun making this pancake dish, utilizing any leftovers you might want to whiz into the pancake batter or saute.
Would love to hear how you make this recipe?
Enjoy, we sure did!
Savory Summer Quinoa and Veggie Pancakes
For the pancake batter I used Pure Pantry’s Buckwheat & Flax Pancake Mix and added 1/2 cup cooked quinoa and followed cooking instructions, (I used flax egg, flax oil and almond milk to make the pancakes my own).
1 bell pepper (sliced)
1 zucchini (sliced)
4 oz crimini mushrooms (sliced)
1/2 cup (diced) onions
1/3 cup (chopped) cilantro
1 cup english peas
1 cup grape tomatoes (sliced)
1 tbsp olive oil (i used infused oils with lemon and basil)
2 cups fresh baby spinach
*Garnish with micro greens, miso mayo and siracha (optional)
Slice, dice and chop veggies as indicated. Next saute onions on medium high heat with olive oil until fragrant. Add all veggies except for spinach and cilantro to the pan and season with salt and pepper. Saute until veggies are almost fully cooked and then stir in the baby spinach and cilantro. Cook for one more minute until spinach is cooked. Remove veggies from heat.
On a plate arrange 4-5 mini pancakes in a row. Scoop the veggies between the pancake layers. I love spice so I drizzled my pancakes with my favorite spicy condiments miso mayo and siracha. To make a prettier presentation I sprinkled the pancakes with micro greens (also optional).
Tips & tricks: I like to cut the pancakes into shapes using mold rings. This makes for a nice size pancake with proprtion to the size of the veggies. Plus you get more pancakes from the stack (depending on the size of your mold) -optional of course!