If you like quinoa, you must try this amazing fried pancake recipe, which is perfect for brunch, lunch, and dinner. It is quite easy to do and does not take much time at all. This recipe is suitable for vegetarians or vegans, and is both gluten-free and dairy-free. It is very healthy and delicious accompanied by a rich garlic sauce (aioli – the recipe below -) or with a delicious apple sauce or both.
Fried Quinoa Pancakes with Garlic Sauce (aioli)
Serves 2 – 3
Ingredients
- 2-4 tablespoons of coconut oil.
- 1 cup of cooked quinoa.
- 3 medium eggs (substitute with mashed potatoes if you are vegan).
- 1 medium carrot, grated.
- 1 small onion, finely chopped.
- 1 tbsp. chopped chives.
- 1 tbsp. chopped cilantro.
- A quarter cup of almond flour.
- Salt and pepper to taste.
Ingredients for the garlic aioli
- Half a cup of almonds or cashews, soaked for a minimum of 4 hours.
- 1-2 garlic cloves, minced.
- 1 tbsp. organic Dijon mustard.
- 2 tbsp. lemon juice.
- 2 tbsp.
- 1/4 to 1/2 cup olive oil water, as needed.
- 1/4 teaspoon sea salt.
- 1 tablespoon finely chopped parsley.
Process
- Mix all the ingredients for the fried pancakes very well in a deep dish until a consistent dough is left.
- Add 2 tablespoons of coconut oil to a medium skillet over moderate heat.
- Using a soup spoon, take out of the mixture that you previously made and place in the pan and flatten a little. Place as many as you like in the pan, making sure the edges don’t touch.
- Cook for a few minutes on each side, until lightly golden brown and drain on paper towels.
Then repeat until all of the mixture is used up. You may have to add more coconut oil between batches.
To make the dipping sauce, place all ingredients (except water) in a high speed mixer and blend until well combined. Then add the water little by little and mix until the garlic aioli is nice and creamy. Serve and enjoy.