Quinoa Pancakes with Tzatziki

These delicious quinoa pancakes are a nutritious twist on a classic breakfast favorite. Paired with a refreshing tzatziki sauce, they make for a perfect brunch or light meal. Enjoy the nutty flavor of quinoa combined with the coolness of cucumber and yogurt in this delightful dish.

Ingredients

For the Quinoa Pancakes:

• 1 cup cooked quinoa (cooled)
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
• 2 large eggs
• 2 tablespoons olive oil (plus more for cooking)
• 1/4 cup chopped fresh parsley (optional)
• 1/4 cup grated Parmesan cheese (optional)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and excess moisture squeezed out
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

Step 1: Prepare the Tzatziki Sauce

1. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, and lemon juice.
2. Mix well until all ingredients are thoroughly combined.
3. Season with salt and pepper to taste. Adjust the seasoning as needed.
4. Cover and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld.

Step 2: Make the Quinoa Pancakes

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cumin, and black pepper.
2. In a separate bowl, combine the cooked quinoa, buttermilk, eggs, and olive oil. Mix until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the chopped parsley and grated Parmesan cheese.
4. Heat a non-stick skillet or griddle over medium heat and add a little olive oil to coat the surface.
5. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
6. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a plate and keep warm while you repeat with the remaining batter, adding more oil to the skillet as needed.

Step 3: Serve

1. Serve the quinoa pancakes warm, topped with a generous dollop of tzatziki sauce.
2. Garnish with additional fresh herbs or cucumber slices if desired.
3. Enjoy your nutritious and flavorful quinoa pancakes with tzatziki!

Tips

• For added flavor, consider mixing in some chopped sun-dried tomatoes or olives into the pancake batter.
• These pancakes can be made ahead of time and reheated in a toaster or microwave for a quick breakfast option.
• Leftover tzatziki can be stored in the refrigerator for up to 3 days and is great as a dip for vegetables or pita chips.

Enjoy your healthy and delicious quinoa pancakes with tzatziki!
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