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Low Carb: Make Your Own Quinoa Pancakes

Fluffy, high in protein, filling – these attributes describe the quinoa pancakes perfectly! Instead of commercially available flour, protein-rich quinoa and almond flour form the basis for low-carb breakfast happiness. Topped with Greek yogurt, nuts, and berries, these pancakes are a real protein bomb and won’t leave those annoying cravings in the first place. Make quinoa pancakes yourself: We will tell you the quick recipe in this article.

Served golden brown in 20 minutes

Still, have quinoa from last night? Great! Simply process the rest into fluffy low-carb quinoa pancakes the next morning. Together with low-carb almond flour, Greek yogurt, and other favorite toppings, you can bake a wholesome breakfast in no time.

If you like it more chocolaty, you can also prepare the quinoa pancakes with de-oiled cocoa powder – there’s nothing wrong with a dollop of maple syrup on the cakes either. A meal that will delight not only fitness fans!

Quinoa pancakes are so healthy

Homemade quinoa pancakes not only bring variety to the plate but also lots of protein. And that is known to keep you full for a long time, preventing food cravings and boosting fat loss at the same time.

To round off the perfect breakfast, the homemade quinoa pancakes are topped with the sweetest berries of the season and crunchy walnuts. This provides secondary plant substances, valuable omega-3 fatty acids as well as vitamins and minerals. Make quinoa pancakes yourself: preheat your pan and look forward to a large and healthy portion of breakfast happiness!

Make your own quinoa pancakes

The ingredients:

  • 200 g quinoa (cooked)
  • 100 g almond flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 3 egg whites
  • 100 g Greek yogurt
  • 1 vanilla pod (Mark)
  • 125 grams of blueberries
  • Coconut oil for frying

The preparation:

  1. For the low-carb quinoa pancakes, mix the quinoa, almond flour, baking powder, and salt together in a large bowl.
  2. In another bowl, cream together the egg white and yogurt. Then add to the quinoa mixture and fold in the pulp of a vanilla pod and the blueberries.
  3. Heat some coconut oil in a pan and add two tablespoons of quinoa batter to the pan for frying. Turn after about three minutes and cook on the other side until golden brown.
  4. Enjoy the low-carb quinoa pancakes together with Greek yogurt and berries.
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Grandma’s Simple Potato Pancakes Housewife Style

Potato pancakes or potato pancakes are a traditional, well-known dish of good German and Austrian cuisine. Every grandmother, mother, or housewife can easily and cheaply make potato pancakes themselves. Grated potatoes are mixed with other ingredients and baked in hot fat in the form of patties.

This meatless housewife-style dish is eaten with different ingredients, often sweet, depending on the region, especially at Christmas markets, and is also suitable for parties.

Ingredients for 6 servings

  • 850 g floury or semi-hard potatoes
  • 4 eggs
  • 1-pint salt
  • 200 grams of flour
  • 1 pinch of baking powder
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 400ml milk
  • 4 tablespoons fat for baking
  • 1 onion

Preparation of the potato pancakes

First, the potatoes are peeled and grated. The resulting potato water is removed; if necessary, you can also put the rubbing compound through a hair sieve. Then add eggs, salt, nutmeg, flour, baking powder, and milk and mix well. In the meantime, heat 3 tablespoons of fat (beef fat, lard, or oil) in a cast-iron pan over medium heat and fry small pancakes in it.

1 to 2 tablespoons of potato mixture are sufficient per potato pancake so that three to four potato pancakes fit in a pan with a diameter of 25 cm. When the edges begin to turn golden brown, the fritters must be turned with a spatula to cook on the other side.

Useful additional knowledge about potato pancakes

  1. The rubbing mass must be processed immediately so that it does not discolor. Scoop off the resulting potato water with a soup ladle.
  2. In grandmother’s cookbook, the potato pancakes are fried in a cast-iron pan with only lard to make them even tastier.
  3. In the past, the pan was rubbed with bacon rind.
  4. Adding onion to the frying fat gives the potato pancakes an inimitable flavor.
  5. A paper towel on the plate soaks up excess fat.
  6. Depending on the region, fritters are eaten with apple sauce, black bread, sauerkraut, soup, beans, or even salmon and horseradish.
  7. At parties, potato pancakes are an unbeatable hit.
  8. You can then bake the potato pancakes in the waffle iron so that it goes faster.
  9. Experiment with the following ingredients: rolled oats, diced bacon, buttermilk or quark, garlic, marjoram, paprika, or fresh garden herbs.
  10. The potato pancakes should definitely be served hot. Of course, they taste best right out of the pan.
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Hearty Pancakes with Chicken Ragout

This is a recipe for those in a hurry. Baking each pancake individually takes far too long. If you pour the dough onto the tray, you can conjure up a delicious meal on the table in no time.

Ingredients for 4 persons

  • 250 grams of mushrooms
  • 1 bunch of spring onions
  • 400 g chicken fillet
  • 4 eggs, salt
  • 200ml milk
  • 100g + 1 tbsp flour
  • 2 tablespoons sparkling mineral water
  • Oil for the tin
  • 1 tbsp clarified butter
  • pepper, 1 tsp vegetable broth
  • 200 grams of whipped cream
  • a few squeezes of lemon juice
  • baking paper

Preparation of pancakes with chicken ragout

  1. Preheat oven. Immediately slide in a baking tray lined with parchment paper and heat. Wash, trim and halve the mushrooms. Clean and wash the spring onions and cut them into rings. Wash the meat, pat dry, and dice.
  2. Beat the eggs with 1 teaspoon of salt. Add the milk while continuing to whip. Stir 100 g of flour and the mineral water into the mixture. Take the baking tray out of the oven, place the baking paper on top, and brush immediately with oil. Pour the batter evenly over it. Bake in the hot oven at the same temperature for 10-12 minutes.
  3. Meanwhile, heat the clarified butter in a large pan. Fry the prepared meat in it for about 5 minutes. Season with salt and pepper. Take out of the pan.
  4. Fry the mushrooms in hot oil until golden brown, stirring frequently. Add the spring onions and fry briefly. Dust with 1 tablespoon of flour and sauté briefly. Stir in ¼ liter of water, broth, and cream. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper, and lemon juice. Heat meat in it.
  5. Take the tray out of the oven. Pull the pancakes down with the baking paper, cut them into wide strips and serve with the ragout. Good Appetite.

Useful additional knowledge

Timely preheating of the oven saves valuable minutes. If you have leftover pancakes, but the ragout has been eaten up bare, then simply cut the rest into small strips and put them in hot broth. As an insert they are unbeatable.

Recipe info

  • Oven settings: electric stove 200 degrees
  • 175 degrees circulating air
  • Gas level 3
  • Time required: approx. 30 minutes
  • Difficulty level: very easy
  • Costs: approx. 1.60 euros per portion
  • Calories: approx. 510 kcal per serving
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Pajeon: Recipe for the Savory Korean Pancakes

Korean pajeon are savory pancakes with spring onions and are popular as a side dish in Korea. Here you will find a vegan and gluten-free recipe for the crispy vegetable pancakes.

The Korean name Pajeon is composed of Pa, which means “spring onion” in Korean, and Jeon, which means pancake. The crispy pancakes are both vegan and gluten-free and are usually served as an accompaniment to vegetables and tofu. But Pajeon are also very suitable as a hearty snack between meals.

When buying the ingredients for the Pajeon, make sure that they are organic if possible. In this way you support ecologically more sustainable agriculture that treats the earth’s natural resources with care. Products with the organic seals from Demeter, Bioland and Naturland are particularly recommended. These seals specify stricter criteria than, for example, the EU organic seal.

Pajeon: Savory pancakes with spring onions

Ingredients:

1 bunch spring onions
3 cloves garlic
80 grice flour
40 gbuckwheat flour
25 g cornstarch
0.5 tsp salt
1 pinch(s) of Kala Namak
160 ml water
1 tablespoon rapeseed oil
1 tbsp soy sauce
2 tablespoons coconut oil

Directions:

Cut the spring onions into fine rings. Chop the garlic.
Combine the rice flour, buckwheat flour, cornstarch, salt, and kala namak in a medium bowl.
Then add the water, canola oil, and soy sauce. Mix everything with a whisk to form a smooth batter. Fold in the spring onions and garlic.
Heat the coconut oil in a pan and fry the pajeon on both sides until golden brown. Complete!

Korean Pajeon: Possible Variations

You can easily modify the Pajeon. They are also good for using up leftover vegetables, for example, and thus avoiding food waste. Simply cut carrots, zucchini and/or peppers into fine pieces and mix them with the pancake batter before frying.

You can also add dried chili flakes to the Pajeon batter for even more flavor.

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Lentil Pancakes: How to Make Vegan Pancakes with Just 3 Ingredients

Lentil pancakes not only taste delicious, they also contain a lot of protein. Here you will find a simple and quick recipe for the vegan pancakes.

Lentil pancakes are not only nice and crunchy, they are also a good source of plant-based protein. The preparation of the vegan and gluten-free pancakes is very easy and only requires a little preparation time for soaking the lentils.

Both red and yellow lentils are best for the lentil pancakes. When buying legumes, pay attention to organic quality and regionality as much as possible. Not only are you supporting ecologically more sustainable agriculture, but with lentils from Germany you are also making sure that the legumes have not had any long and therefore CO2-intensive import routes behind them.

Lentil Pancakes: A simple basic recipe

Ingredients:

150 large lentils
300 ml water
0.5 tsp salt
2 tablespoons vegan margarine

Directions:

Place the lentils in a saucepan with plenty of cold water. Let them soak for at least three hours.
Drain them through a colander and puree them in a blender along with the water and salt. Alternatively, you can puree them in a tall container with a hand blender.
Heat the vegan margarine in a pan over medium-high heat. Add a large spoonful of the lentil mixture to the pan for each pancake, then fry the lentil pancakes on both sides for about 4 minutes or until golden brown. Complete!

Lentil pancakes: ideas for the filling

You can enjoy the lentil pancakes both sweet and savory.

For example, the following classic pancake toppings are suitable as a sweet filling:

  • Syrup to taste
  • homemade jam
  • (vegan) yoghurt
  • roasted nuts
  • nut butter
  • hot berries or red fruit jelly

For example, for a savory filling, use:

  • (vegan) yoghurt dip
  • fried tofu
  • a simple tomato salad
  • homemade hummus
  • steamed spinach
  • fried mushrooms (e.g. fried porcini mushrooms)
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