EatSmarter exclusive recipe

Quinoa Pancakes

with Vegetable and Mushroom Ragout
4.714285
Average: 4.7 (7 votes)
(7 votes)
Quinoa Pancakes

Quinoa Pancakes - Hearty, with a nutty whole-grain taste

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Health Score:
Health Score
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
403
calories
Calories

Healthy, because

Even smarter

Nutritional values

Fibres from wholemeal flour and root vegetables are ideal helpers to get a "flabby" digestion going or to keep it going. The aromatic pancake is also good for a sensitive intestine.

If you are prone to flatulence, leave out the shallots for the filling and sweat on small diced zucchini in the frying fat instead of the mushrooms.

1 serving contains
(Percentage of daily recommendation)
Calorie403 kcal(19 %)
Protein15 g(15 %)
Fat20 g(17 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.8 μg(9 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.4 mg(29 %)
Folate67 μg(22 %)
Pantothenic acid2.2 mg(37 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C23 mg(24 %)
Potassium665 mg(17 %)
Calcium214 mg(21 %)
Magnesium88 mg(29 %)
Iron4.5 mg(30 %)
Iodine26 μg(13 %)
Zinc2.5 mg(31 %)
Saturated fatty acids3.6 g
Uric acid97 mg
Cholesterol121 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 ½ ounces
3 tablespoons
4 tablespoons
3 tablespoons
2 teaspoons
teaspoon Baking powder
2
11 fluid ounces
2
Carrots (about 200 grams)
2
2
2
6 ounces
1 tablespoon
5 ounces
6 ounces
Preparation

Kitchen utensils

1 Pot, 1 Non-stick pan, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Slotted spatula, 1 Brush, 1 Sieve, 1 Large knife, 1 Pot (with lid), 1 Small pot

Preparation steps

1.
Quinoa Pancakes preparation step 1

Rinse quinoa in a sieve with cold water until the water runs clear. Drain. Bring 110 ml (approximately 1/2 cup) of water to a boil and add quinoa. Cook covered on low heat for about 12 minutes.

2.
Quinoa Pancakes preparation step 2

Remove pot from heat. Lightly salt quinoa, add a dash of olive oil and let cool slightly. Meanwhile, mix both flours, baking powder and 1 pinch of salt in a large bowl.

3.
Quinoa Pancakes preparation step 3

Mix eggs, buttermilk and 1 1/2 tablespoons olive oil in another bowl and stir well with a whisk. Add the cooked quinoa to the flour mixture and stir vigorously with a wooden spoon, being careful not to over stir. Allow the batter to sit at room temperature for 20 minutes.  

4.
Quinoa Pancakes preparation step 4

Meanwhile, rinse carrots, parsnips, and parsley roots. Trim, peel, and cut int 1/2-inch cubes.

5.
Quinoa Pancakes preparation step 5

Peel shallots and chop finely. Clean mushrooms with a brush, remove stem ends and cut into quarters.

6.
Quinoa Pancakes preparation step 6

Add carrots, parsnips and parsley roots to a pot of boiling salted water and cook for 4 minutes.

7.
Quinoa Pancakes preparation step 7

Heat 1 tablespoon olive oil in a small pot and cook the shallots until translucent.

8.
Quinoa Pancakes preparation step 8

Add the mushrooms and sauté for 1 minute. Sprinkle with curry powder.

9.
Quinoa Pancakes preparation step 9

Drain the root vegetables and add to the sauteed mushrooms. Add the broth and soy creamer and bring to a boil. Reduce heat and cook over low heat for 7-8 minutes. Season with salt and pepper to taste.

10.
Quinoa Pancakes preparation step 10

Meanwhile, heat a non-stick pan and coat with remaining oil.

11.
Quinoa Pancakes preparation step 11

Pour 1 tablespoon portion of batter into pan and cook until the surface is almost dry. 

12.
Quinoa Pancakes preparation step 12

Flip pancake and cook until golden brown. Bake until the batter is used up, greasing the pan when needed. Place finished pancakes in a preheated oven at 210°F/convection 175°F to keep warm. Serve with vegetable and mushroom ragout.