Not often do I make pancakes, but these are an exception and I make them for supper. I've always loved breakfast for supper, haven't you? These pancakes are usually on my supper agenda when I have leftover brown rice. You could use all brown rice if you don't have any quinoa, but it's better mixed. Conversely, don't use all quinoa either as the flavor will be a bit overpowering.
An interesting idea: Zoe suggested serving it as one big pancake, pouring it into a buttered cast iron skillet and baking it at 450 for about 15 minutes. Then the whole family can dive right in with butter and maple syrup.
Brown Rice Quinoa Pancakes
From Huckleberry by Zoe Nathan
1/2 cup whole wheat flour
5 tablespoons cornmeal
2 tablespoons rolled oats
1 tablespoon flax seed meal or wheat germ
2 teaspoons chia seeds or poppy seeds
1 tablespoon millet
2 tablespoons brown sugar
1 1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups buttermilk
1/2 cup melted butter
1 1/4 cups cooked brown rice
1/2 cup cooked quinoa
Place the first 9 ingredients in a large bowl. Add the buttermilk, butter and eggs and whisk to combine. Add the brown rice and quinoa.
Preheat a greased griddle or greased skillet. When some droplets of water sizzle, turn heat down to medium and use 1/3 cup of the batter for each pancake. When the bubbles set on the surface of the pancake and the bottom is golden, flip and cook on the other side for about a minute.
Serve immediately. Makes about 15 pancakes.