Recipes

This is a nice recipe for a special brunch.  Quinoa adds texture as well as being super nutritious.  The maple syrup can be stirred to taste into the Creme Fraiche or drizzled over each serving at the table.

Rinse quinoa under cool water until water runs clear.  Drain.  Bring 4 cups of water to a boil, add the quinoa, reduce heat to a brisk simmer, partially cover and let cook for about 12 minutes.  Quinoa is done when the little white tails (germ) pop and the grain is tender when tasted.  Drain well.  Peel the banana and place in a food processor, pulse to coarsely chop.  Add eggs, salt, sugar, and cinnamon.  Process until well blended.  Transfer to a mixing bowl, stir in quinoa, flour and milk.  The desired texture is that of a medium-thick pancake batter.  Add another tablespoon or two of flour if too runny or if too thick, add another tablespoon or two of milk.  Using a non-stick skillet or a well oiled/seasoned cast iron skillet, ladle batter to form small 3” or so pancakes and cook until the bottoms are golden brown, flip and cook second side. Repeat with rest of batter. To make the Lime Crème Fraiche, add the zest of lime and about a tablespoon of lime juice to the Crème Fraiche (sour cream or yogurt), stir well, taste, adding more juice if needed.  Serve pancakes topped with Lime Crème Fraiche, a drizzle of maple syrup and fresh berries.