Quinoa (pronounced KEEN-wah) is one of my new favourite ingredients. It’s gluten-free, high in protein (quinoa contains a complete set of amino acids, making it a complete protein in itself), has a great, light texture (unlike some heavier whole grains) and adds a nutrient boost for our usual morning pancakes when it comes in the form of quinoa flour. (The pumpkin purée doesn’t hurt, either.)
Whitecap put out a beautiful new cookbook all about quinoa – it’s called Quinoa 365: the Every Day Superfood, by sisters Patricia Green and Carolyn Hemming – and besides soups, salads, entrees and desserts, these pancakes are in it. I’ve posted the recipe over at the Family Kitchen.