Quinoa Johnnycakes Recipe 
Delicious and nutritious johnnycakes high in fiber and protein
Recipe from True Food Cookbook
New England johnnycakes are usually made with corn flour, but our version uses quinoa instead. The greatest compliment any chef can receive is when a guest says a dish is “the best thing I’ve ever eaten!” I’ve heard these very words many times from folks who have just polished off our Quinoa Johnnycakes. We serve them with blueberries in season and bananas the rest of the year!
Quinoa is a whole grain, which means it contains all parts of the grain kernel. Quinoa also comes in a variety of colours. This makes quinoa a great substitute for regular corn flour due to its high fibre and protein content. Just one cup of quinoa provides 8 grams of protein and 5 grams of fibre making it the perfect addition to your morning breakfast!
What You Need
Quinoa Johnnycakes Ingredients
2 cups red quinoa
2 cups all-purpose flour
¼ cup evaporated cane sugar
2 tablespoons plus 1½ teaspoons baking powder
Pinch of salt
1 teaspoon ground cinnamon
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
½ teaspoon expeller-pressed canola oil
1 cup blueberries
1 cup Greek-style plain or vanilla non-fat yogurt
Maple syrup, for serving
How to Make the Quinoa Johnnycakes Recipe
Directions
- Bring a saucepan with 4 cups water and 1 teaspoon salt to a boil. Add the quinoa and stir. Lower the heat to a simmer, cover, and cook until the quinoa is dry and fluffy about 20 minutes. Let cool.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk well to combine. In another large bowl, combine the milk, eggs, vanilla, and canola oil and whisk to combine. Add the dry ingredients to the wet and blend until just combined. Fold in the cooked quinoa, taking care not to overmix. Let the batter rest for at least 1 hour.
- Lightly brush the cooking surface of a nonstick pan or griddle with canola oil. Ladle about ⅓ cup of the batter onto the hot pan. Drop 8 to 10 blueberries on top of each pancake. When bubbles form in the batter, flip and cook on the other side until lightly browned. Continue with the remaining batter and blueberries.
Serve topped with a dollop of yogurt and maple syrup on the side.
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