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Savory Herb Quinoa Breakfast Pancakes with Tangy Tomato Relish
Start your day with these savory quinoa pancakes topped with a tangy tomato relish. A nutritious and easy breakfast win!
Jumpstart your morning with a breakfast that's both satisfying and nutritious. These Savory Herb Quinoa Breakfast Pancakes are a delightful twist on traditional breakfast fare. Packed with plant-based protein from nutrient-rich quinoa and enlivened with fresh herbs, these pancakes are a wholesome way to fuel your day.
What makes these pancakes truly unique is their combination of savory flavors and the inclusion of a tangy tomato relish that adds a burst of freshness and acidity. With a blend of parsley, dill, and chives, these pancakes are not only delicious but also provide a boost of antioxidants and vitamins. This easy breakfast recipe is perfect for those busy mornings when you need something quick yet nutritious.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Italian
Start your day with these savory quinoa pancakes topped with a tangy tomato relish. A nutritious and easy breakfast win!
Ingredients
- • quinoa: 1 cup, cooked and cooled
- • oat flour: 1/2 cup
- • almond milk: 1/2 cup
- • eggs: 2, beaten
- • parsley: 1/4 cup, finely chopped
- • dill: 2 tablespoons, finely chopped
- • chives: 2 tablespoons, finely chopped
- • garlic powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • olive oil: 1 tablespoon for cooking
- • cherry tomatoes: 1 cup, quartered
- • red onion: 1/4 cup, finely chopped
- • lemon juice: 1 tablespoon
- • honey: 1 teaspoon
- • fresh basil: 2 tablespoons, chopped
Instructions
- 1 In a large bowl, combine the cooked quinoa, oat flour, almond milk, and beaten eggs. Stir until smooth.
- 2 Add the parsley, dill, chives, garlic powder, salt, and black pepper to the mixture, stirring to incorporate the herbs evenly.
- 3 Heat a non-stick skillet over medium heat and add half of the olive oil. Pour 1/4 cup of the pancake batter into the skillet and cook for 2-3 minutes on each side, or until golden brown. Repeat with remaining batter, adding more oil as needed.
- 4 In a separate bowl, prepare the tomato relish by mixing the cherry tomatoes, red onion, lemon juice, honey, and fresh basil. Toss well to combine.
- 5 Serve the pancakes warm, topped with a generous spoonful of the tangy tomato relish. Enjoy immediately.
Serving Suggestions
- • These pancakes pair beautifully with a side of fresh arugula or spinach for an added boost of greens. You might also consider serving them with a dollop of Greek yogurt or a sprinkling of feta cheese for a bit of creaminess and extra protein. For a complete breakfast experience, enjoy these pancakes with a glass of freshly squeezed orange juice or a steaming cup of herbal tea. The tangy relish and herbaceous pancakes will harmonize perfectly with these light and refreshing beverage options.
Storage Tips
To store leftovers, place the pancakes in an airtight container and refrigerate for up to 3 days. Reheat them in a skillet over low heat to preserve their texture and flavor. The tomato relish can be stored separately in a sealed container in the fridge for up to 2 days.
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