Late Wednesday night as I was crawling into bed I felt a tickle in my throat and I let out several unhealthy-sounding coughs. Nothing crazy, but it was a sign…that I chalked up to lecturing for 2 1/2 hours that evening. Sure enough, as yesterday wore on, I felt worse and worse. We’ll see what today brings *fingers crossed* I have lots to do this weekend…liiiiike baking a red velvet cake with cream cheese frosting for the holiday that is Valentine’s Day on Monday! Priorities, people…they’re set straight. 😉
But my being under the weather did not keep me out of the kitchen. This girl’s appetite never falters…unfortunately. And how perfect, comforting carbs. 😀
I took a risk on an ingredient I remain on the fence about: quinoa. I loved lemon quinoa poppy seed bread, so I figured another sweet recipe was the way to go. Savory quinoa and I have still not met our match.
Quinoa Corncakes slightly adapted from An Edible Mosaic
1 cup cornmeal
1/2 cup all-purpose whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp lightly packed brown sugar
3/4 cup water
2/3 cup low-fat buttermilk
2 large eggs
1/4 cup pure maple syrup, plus more* for serving if desired
2 Tbsp canola oil
1 cup cooked quinoa (~1/3 cup before cooking)
chopped pecans (optional, for serving*)
butter (optional, for serving*)
In a small bowl, whisk together cornmeal, flour, baking soda, salt, cinnamon, and brown sugar. In a medium bowl, whisk together water, buttermilk, eggs, maple syrup, and canola oil. Gently stir dry ingredients into wet, adding a little at a time until everything is incorporated. Gently fold cooked quinoa into the batter.
Preheat a griddle over medium to medium-high heat (or if you have an electric griddle, preheat it to 350 F). Once the griddle is hot, lightly spray with non-stick spray, then use a 1/4 cup measure to scoop out the batter into round cakes on the griddle. Cook each cake until golden on both sides, flipping once (about 3 minutes per side). You can turn down the heat if the cakes start cooking too fast. Repeat this process until all the batter is gone. Yield: 15 cakes.
*If desired, serve with maple syrup, butter, and chopped pecans to sprinkle on top (not accounted for in nutritional information).
Nutrition Information (per cake): 111 calories; 3.2 g. fat; 29 mg. cholesterol; 292 mg. sodium; 18.9 g. carbohydrate; 1.4 g. fiber; 2.4 g. protein
Result: Another quinoa recipe I love! These were very unique and very delicious! The quinoa adds texture while the cornmeal adds depth. Topped with Smart Balance Light, a drizzle of syrup, and a sprinkling of pecans made these complete! It was hard to stop at 1…much less 2…or even 3…or 4! Enjoy![/print_this]
It was a week of dinner successes…always a good thing!
Question: What’s your favorite breakfast food?
Have a fabulous weekend! Send me healthy vibes to kick this bug…fast!
Oh, no…..feel better soon, Nicole!!!
My favorite breakfast food = pancakes, hands down. 🙂
Feel better 🙂
You are finding so many crazy unique things to do with quinoa! And I’m loving it!
I hope you feel better soon, girl!
These sound so amazing! I definitely want to try these!!
Feel better soon, Nicole! You’ve got cake baking to do!! 😉
Very interesting! I will have to try these, maybe tomorrow for breakfast. There is a WW cornmeal pancake that I make that I like, so I’m sure I’ll love these too!
Oooh, I LOVE quinoa! This looks like a fun way to serve it!
quinoa in a cake- brave! and creative… possibly worth a try 🙂
Mmm, those sound great. Love pecans on top of pancakes. Sadly I just caught the flu bug. So sadly I won’t be baking for V-day. Hope it skips you!!
Hope you feel better soon! These corncakes look delicious. Never would have thought to use quinoa that way.
I should try this, because I’m still on the fence about quinoa too. Maybe I just need to try it in sweet form!
Those sound different! And look delish! 🙂
I hardly ever eat breakfast foods for breakfast (weird, I know) but my favorites include eggs, bread, and cereal. I love all breakfast foods, I just hardly ever crave them, lol. Not sure why, I vow to eat them every day when I finally do eat them. 🙂
I hope you feel better asap:(
Those looks wayyyyyyy toooooo good!
Hope you feel better soon! I’m so glad you’ve included recipes that bake with quinoa. I have no problem including it in my black bean burgers but on it’s own I’m still not in love. Always looking for more ways to incorporate it though so thanks!
Hope you wake tomorrow feeling better!!! My fav breakfast food has to be waffles…but not just any…like the ones from Eat N Park…oh my….so good.
These look addicting! I can’t get enoug pancakes, they are my favorite breakfast 🙂
Feel better! This looks like a fantastic recipe – I may make it for breakfast this morning.
Is there anything you CANT do with quinoa? That stuff is amazing. 🙂
My favorite breakfast food is eggs. Most likely because for so long I was allergic. I think Im making up for lost time.
Hope you feel better soon!
I’m so glad you liked the quinoa corncakes, Nicole! After seeing your pretty pictures, I’m tempted to make them again! 😉 Happy Friday!!
Quinoa rocks. More often than not I go with sweet, but I also sub it most of the time when a recipe calls for couscous.
Definitely a different recipe! These look delicious!
I hope you start feeling better for the weekend!
Feel better soon Nicole!!!!
I’m sending good vibes your way, because I was just sick and it was NOT fun!!! And like you, my appetite never went away 🙂 Yep, I was hungry throughout my flu-like symptoms, but I really couldn’t eat as much, just soup and popsicles. A LOT OF THEM! Seriously, Nick probably thought I Was crazy.
The quinoa corncakes sound marvelous. We actually had crabcakes last night, make with quinoa flour, big hit!! Quinoa is so awesome.
Mmm, these sound great and savory and the extra protein from the quinoa is awesome! Hope you’re feeling better now!
I tried these today, but I’m not sure how I feel about them. I think it is the whole wheat flour that is overpowering in taste. Anyhow, I’m going to try making my regular corncake recipe and adding quinoa because I like the concept here!