By Ann G
Overnight Quinoa Hot Cakes
3 steps
Prep:10minCook:15min
This recipe comes from the book Nourishing Meals. I have found that this recipe works equally well as pancakes or in a waffle iron (a shy 1/4 cup takes about 2:45 in my Dash mini). There are options in the recipe that I'll list in the instructions since options confuse the database on calorie counts etc.
Updated at: Sat, 22 Jun 2024 19:39:33 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
22
High
Nutrition per serving
Calories275 kcal (14%)
Total Fat6.7 g (10%)
Carbs43.6 g (17%)
Sugars3.4 g (4%)
Protein11.4 g (23%)
Sodium341.5 mg (17%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Day 1 (ok to sub other whole grains)
Day 2
Instructions
Step 1
Before bed, stir together the grains, yogurt (could also be kefir, and can be dairy or alternative), and water, cover the bowl with a plate, and leave overnight. The phytase from the buckwheat helps break down the phytates in the oats overnight for better mineral absorption.
Step 2
Pour the grain mix into a blender and add remaining ingredients (can use maple syrup or honey). Blend until smooth. Stir in any additions (cinnamon, chopped banana, chopped nuts, fresh or frozen berries, etc).
Step 3
Heat a cast iron or stainless steel skillet over medium-low heat. Add a little butter or coconut oil to the pan and drop in batter by the 1/4 cup. Cook for 60-90 seconds on each side. Repeat with remaining batter. Yields 10-12 pancakes.
