Quinoa Pancakes – a light, nutritious meal after yoga or running
As summer approaches, the body naturally craves a lighter, more cleansing diet. We often replace wheat with more wholesome, gluten-free ingredients – and quinoa is the perfect choice.
After a workout like yoga or a run, we need a meal that is easy to digest yet nourishing. These quinoa pancakes with a herb-infused filling and a vegan cashew sauce are the perfect combination of protein, fiber, and flavor – ideal for gentle recovery and sustained energy on warm days.
Ingredients
For the pancakes:
- 1 cup quinoa, soaked overnight (or at least 6 hours)
- 2 teaspoons ground flax seeds
- 1/2 cup water
- Sparkling water as needed
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon thyme
- Coconut oil for cooking
For the filling:
- 2 to 3 ripe tomatoes, diced
- A handful of fresh basil, torn
- 1 tablespoon extra virgin olive oil
- Optional: mozzarella (regular or vegan)
For the vegan cashew mayo:
- 1/2 cup cashews (soaked for 3 hours or briefly boiled in hot water)
- 1 teaspoon mustard
- 1/2 teaspoon garlic powder or 1 clove fresh garlic
- Salt to taste
- 1 tablespoon olive oil
- 2 to 4 tablespoons plant-based milk (soy or oat)
- Juice of half a lemon
- Optional: a pinch of turmeric or a splash of apple cider vinegar
Method
Preparing the pancake batter
Blend the soaked and rinsed quinoa with flax seeds, water, salt and spices until smooth. Add sparkling water as needed to get a pourable, pancake-like batter consistency.
Cooking the pancakes
Heat coconut oil in a pan. Pour the batter into the pan and cook on low heat until the bottom is firm and golden. Flip the pancake and increase the heat slightly to crisp up the other side.
Preparing the filling
Mix the diced tomatoes with fresh basil and olive oil. Optionally, add vegan mozzarella. The filling should be fresh, juicy, and aromatic.
Making the vegan mayo
Blend all the ingredients for the sauce until you get a smooth, creamy consistency. Adjust the thickness with plant milk and season to taste.
Serving
Serve the pancakes filled with the tomato-basil mixture and top with the vegan cashew mayo. Fold them like wraps or enjoy them flat with a fork and knife.
