Nothing says I love you like quinoa beet pancakes and scrambled eggs.
Wow it has been quite a while since I have posted. To the few people that read this blog, I apologize for the long absence. I have been taking night classes recently, which has cut down on my free time for blogging. However, I have still been eating, cooking, and baking (just a little bit). :)
I don't make a huge deal about Valentine's Day, but I do love a reason to celebrate or cook something a little special. My friend, Katy, recently got me a whole grains baking book, and I had been intrigued by the quinoa beet pancake recipe. What better day to serve beautiful pink pancakes than on Valentine's Day?!
These pancakes take a little more effort than your standard buttermilk recipe, but if you roast the beets the night before these come together rather quickly! Also be sure to buy the quinoa flour ahead of time because if you're like me you probably don't have quinoa flour on hand. The flour is worth the investment, as it imparts a unique sweet, almost grassy flavor to the pancakes, which really compliments the sweet earthy beets. It took me a couple tries on the griddle to cook these to perfection. Overall, I really enjoyed the flavor profile - just a little something different. Try serving these to people without telling them what is in the batter - you might be surprised how much people like them! Plus, the presentation is just stunning. I don't think I've ever had a more beautiful pancake.
If this recipe intrigues you, why not consider picking up "Good to the Grain: Baking with Whole Grain Flours" by Kim Boyce. I have also made her whole grain choco chip cookies, which were a big hit with some of my coworkers.