Mid-week dinner – Quinoa and vegetable pancakes with chipotle mayo


Do you have some quinoa left over? Don’t know what to do with it? Why don’t you try to make these pancakes.


Serves 2, yield about 8 pancakes


1 cup cooked quinoa, cooled

1 cup shredded zucchini

1 cup shredded carrot

2 spring onions, finely sliced (or 2 Tbsp chopped chives)

1 egg

1 heaped Tbsp buckwheat flour (or AP flour)

2 Tbsp coconut oil for frying (or any other vegetable oil)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sweet paprika

2 Tbsp Mayonnaise with a few drops of Chipotle Tabasco added, to serve


Place quinoa, zucchini, carrot and onions in a large mixing bowl, crack an egg on top and stir. Add flour, salt, pepper and paprika, stir again until all ingredients are incorporated.

Mixture shouldn’t be too wet, if it is, add a little more flour.

Heat the coconut oil in a frying pan. Using large spoon, drop mixture in pan and flatten a bit, creating a larger pancake, about 4 inches in diameter. Fry on both sides until golden brown. Be gentle and use a large spatula when turning the pancakes, they  tend to fall apart. If you feel that it’s impossible to flip them, add another egg in the mixture. This will help them to hold  together a little better.

Dollop some chipotle mayo on your pancake and enjoy.



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