Recipe from Jan Parsons
Makes about 20 pancakes
1/2 cup red or white quinoa
2 cups shredded raw sweet potato
4 green onions, finely chopped
1/2 small bunch cilantro, finely chopped
1 teaspoon sea salt
¼ teaspoon pepper, or more, to taste
¼ cup all-purpose or gluten-free flour
Oil for frying – coconut, canola, etc.
Optional topping: sour cream
- Bring quinoa, 1 cup water, a and big pinch of salt to a boil. Cover, reduce heat, and simmer 15 minutes. Turn off heat and let steam 5 minutes. Transfer to a plate to cool.
- Beat eggs in a large bowl and add the grated sweet potato, green onion, cilantro, flour, cooked quinoa, and salt and pepper. Mix until combined.
- Heat a small amount of oil in a cast iron pan or heavy skillet over medium heat. (If you have room on your stovetop, use an additional skillet to cook them all more quickly.) Using a ¼ cup measure, scoop mixture into hot oil and press to flatten. Cook until golden brown, about 3 minutes per side. Place pancakes on a sheet pan in a warm oven set at about 200°F. Serve pancakes with sour cream.
Red and white quinoa are nutritionally identical. The above photo shows pancakes made with red quinoa. If you want a color contrast, try red quinoa.
Anyone who likes potato pancakes will love these. They can be a main dish entrée or used as a side. If you need more protein, beans could supply this in an additional soup or salad.
Try other shredded or finely chopped vegetables in place of the sweet potato. Zucchini or broccoli would be good.
Quinoa is not only a gluten-free whole grain, it’s a complete high-quality protein. It’s fast cooking and a great substitute for couscous and white rice. It’s easily digested and assimilated and its neutral taste makes it good for children as a hot or cold breakfast cereal.