Zoe Nathan's Quinoa Pancakes
Shopping at Costco in the great city of Los Angeles is not for the faint of heart. From our old neighborhood, it was a 2 hour roundtrip adventure that you needed to be mentally prepared for, and if you didn't arrive a few minutes before the store opened at 9 am on Sunday morning, the parking lot would be so full it would give you a headache trying to navigate. So our visits became less and less frequent, and eventually, we stopped going all together.
After we moved in May, we realized our neighborhood Costco was in closer proximity, and since we needed swiffers, decided to venture in once more. I came out with a giant bag of ancient grains (a mix of quinoa, millet, and amaranth) and have since been making a version of Zoe Nathan's quinoa pancakes almost every weekend since.
Zoe Nathan is the baker behind Huckleberry, one of the best bakeries in Los Angeles. Seriously. The long lines speak for themselves. And don't even start with the pastries. Thankfully, a Huckleberry cookbook just came out, and I can't wait to dig in.
Recipe adapted from the version published on The Chalkboard.
3/4 cup whole wheat flour
1/4 cup oat flour
1/4 cup cornmeal
2 tablespoons brown sugar
1 tablespoon wheat germ
2 teaspoons chia seeds
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups milk or buttermilk
2 eggs
4 tablespoons melted butter, plus more for cooking and serving
1 cup cooked quinoa (or a mix of quinoa, millet and amaranth)
Stir the whole wheat flour, oat flour, cornmeal, sugar, wheat germ, chia seeds, baking soda, and salt in a large bowl. Pour the buttermilk into a large glass measuring cup, then crack in the eggs and whisk; slowly add to the dry ingredients. Whisk in the melted butter and cooked quinoa.
Melt a pat of butter or coconut oil on a skillet over medium heat. Drop 1/4 cup batter into the pan. Flip pancakes once bubbles appear on the surface and the bottom is golden; flip and cook for 1 minute more.
Serve immediately with additional butter and maple syrup.