Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been acquainted with this wonderful food for years, I am not, nor are many or most of my readers, "quinoa dummies" by any stretch. But it was not too many years ago when quinoa was only readily available at specialty food stores, but with a relatively recent surge in popularity of this "superfood", quinoa — including various types of the whole grain, flour and flakes — is now easily found at most grocery stores. I found this book could be much more than a comprehensive introduction for people who are new to quinoa. Written by Cheryl Forberg, who acts as the nutritionist for the show "The Biggest Loser", it's also a thorough guide to all the types and forms of quinoa, the benefits of eating quinoa, and a great variety of the many uses and methods for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and desserts and even beverages await the cook. There's plenty to learn from this book, even for us quinoa veterans.

Of the over 140 recipes included in this collection, the one that struck my fancy first was for gluten-free cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm always on the lookout for pancake ideas, and the leftovers from a big Sunday morning pancake cook-up session make great homemade on-the-go breakfasts for my early rising husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, but the essentials of cornmeal, oat flour and quinoa flakes remain the same, and make for wonderful chewy-textured pancakes with a delightful nutty taste. Guilt-free too, with no added sugar but just the natural sweetness of the grains. I'll be making these again, and I hope you try them too.

And now for some extra fun: I am hosting a giveaway for this book that is open to my readers in the US and Canada. All you need to do is leave a comment on this post, and note your favorite way to use quinoa, or if you haven't cooked with it, why you want to try it by March 1st. I will then will select a random winner. Please ensure you have an email address associated with your comment so I can contact you should you be the lucky winner. Please note, this book is not vegetarian, but there is a generous number of tempting offerings that are suitable for vegetarians and vegans making it a worthwhile addition to your collection.

*Please note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on February 11, 2013 Wholesome, nutty and chewy gluten-free pancakes made with dried cherries, cornmeal, oats and quinoa Print this recipe Dry ingredients: 1 cup yellow cornmeal 3/4 cup oat flour* 1/3 cup quinoa flakes* 2 teaspoons baking powder 1/4 teaspoon sea salt Other ingredients: 1 cup whole milk 1 cup plain whole fat yogurt 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla 2 large eggs, separated 1/2 cup dried cherries, chopped Notes: (1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead (2) if quinoa flakes are unavailable, substitute rolled oats. Instructions: Combine the dry ingredients in a large mixing bowl. In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture. Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight. Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown. Keep the cooked pancakes warm in a preheated 200° oven while the remaining pancakes are prepared. Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 300° oven for 10 to 15 minutes. Makes 14 four-inch pancakes

Other breakfast and brunch ideas with cherries you will enjoy from my vegetarian kitchen:
Cherry Cornmeal Scones
Dried Cherry Scones
Cherry Ricotta Crêpes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: LTJ Bukem