Tag Archives: quinoa recipe

Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

When few of my followers wanted quinoa recipes, my friend who has quinoa most of the time, these made me give a try to quinoa. My friend always says that quinoa has loads of health benefits along with the weight loss fact, why not to give a try – “One Stone but Two Mangoes”. Here starts my first quinoa recipe – Eggless Quinoa Nutty Pancake.

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Eggless Quinoa Pancake / Eggless Nutty Quinoa Pancake

Eggless Quinoa Nutty Pancake is a delicious, yum, healthy and most commonly suits everyone from kids till elders. I have infused nuts along with this pancake to get little crunchiness, a trick to make kids consume nuts. I have boiled the quinoa and used in the pancake, you can also save time by boiling it in your free time, following by refrigeration, so that it stays fresh for few days.

CLICK HERE for more Breakfast recipes. Taking it to Fiesta Friday #175 hosted by Angie@thenovicegardener.

Eggless Quinoa Nutty Pancake is super soft, fluffy, made with whole wheat flour, infused with nuts and coconut milk for more taste. It is an perfect breakfast for school going kids, weight watchers, protein lovers and health conscious people. Let me share the recipe…

Ingredients:

  • Quinoa – ½ cup (uncooked) or 1 cup (cooked)
  • Whole wheat flour – 1 cup
  • Honey or Maple syrup – 5 tbsp
  • Walnuts – 10 nos
  • Badam / Almonds – 10 nos
  • Baking powder – 1 ½ tsp
  • Milk – ½ cup
  • Coconut milk – ¾ cup
  • Light brown sugar or sugar – ½ cup (optional)
  • Salt – ¼ tsp
  • Butter – 4 tbsp.

Making of Eggless Nutty Quinoa Pancake –

Preparation:

  • Rinse the quinoa in water for 4 to 5 times, otherwise it would give slight bitterness to the dish.
  • Boil 3 cups of water, add the rinsed quinoa, cover and cook until the quinoa turns soft and fluffy. It would increase in size once its boiled.
  • Crush the walnuts and almonds/badam to a coarse powder and keep it aside.
  • In a mixing bowl, add 1 cup of boiled quinoa, wheat flour, a tbsp. of butter, baking powder, salt, pour in the honey, coconut milk and milk, mix it all together and make sure no lumps are formed.
  • Heat a pan, add ¼ tsp of butter, spread it all over the pan, pour a spoonful of batter, at the center of the pan and spread it gently to a small circle.
  • Drizzle butter along the sides and little over top of the pancake.
  • Cook only in medium flame, otherwise it would get burnt.
  • After it starts leaving the sides of the pan, gently flip the side and cook on both sides.
  • Again drizzle, ¼ tsp of butter along the sides of the pan.
  • Remove it from fire, once it cooked.

Serve it hot with Honey or Maple syrup or Palm jaggery syrup or Hershey’s chocolate syrup. I have served it with palm jaggery syrup, as I have not added sugar to it.

Thinaiarisi Ven pongal recipe / Foxtail millet Khara pongal recipe / How to make ven pongal with millets

Thinaiarisi Ven pongal recipe / Foxtail millet Khara pongal recipe / How to make ven pongal with millets

Already I have posted a recipe for Venn Pongal and now it’s time to thing something innovative with this Venn pongal, so I have induced Thinaiarisi / Foxtail millet instead of rawrice. The taste was good with the same aroma, but the texture was something different (good) from our traditional and authentic Venn Pongal. This Foxtail millet is commonly known as quinao.

Venn Pongal with Thinaiarisi / Quinoa

Venn Pongal with Thinaiarisi / Quinoa

Ingredients:

  • Thinai arisi / Foxtail millet / Quinoa – 1 cup
  • Moong dal – ½ cup
  • Cumin seeds – 1 tsp
  • Black peppercorns – 1 tsp
  • Salt to taste
  • Ghee / Clarified Butter – 1 ½ tbsp
  • Curry leaves – a string

Preparation:

  • Clean and wash the Thinai arisi / Foxtail millet. Drain it and keep aside.
  • Take 4 cups of water in heavy bottomed vessel, allow it to boil.
  • Heat ghee in a kadai, fry the mung dal till the raw smell goes off.
  • Boil the moong dal in water, it should be in mashing consistency.
  • Once boiled, add in the Thinai arisi / Foxtail millet. Wait till it halfboil.
  • Once halfboiled, add in the moong dal. Allow it boil together.
  • Heat ghee in a tadka, add in the cumin seeds, peppercorns and curry leaves. Wait till they crackle.
  • Add them to the millet and continue boiling in medium flame.
  • Transfer them to a bowl , once boiled.

Serve hot with Sambhar and Chutney.