Give Us This Day Our Daily Bread: Day 20: I Find Recipes, Then Test Them!

Lately I've been doing a lot of web searching for exciting, healthy, and 'good' carb recipes. What captures my attention first are the pictures. I found this recipe floating around in cyber space. What attracted me was the idea of being able to have PANCAKES with syrup drizzled on them - as the picture suggested. The author claimed they were delicious, low carb and healthy.......why not try them!

Quinoa Almond Pancakes

You start this recipe off with leftover cooked quinoa, almond flour, eggs, vanilla, almond milk, coconut oil, baking powder, and a sweetener.

Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.

Sounds good, right? They look so pretty too.

I even made a fresh strawberry syrup for them using just strawberries and a little water.

Finally, pancakes for breakfast! I heated up some sausage on the side and a large cup of tea - I was ready!

Sorry folks, this recipe for quinoa almond pancakes gets a big fat D-! Maybe if I tinker around with it a little it can be saved. But, as for now - this recipe has ruined my craving for low carb pancakes. The texture and appearance where on point. However, the almond and vanilla mix did not blend well here. Maybe if they were done without almond flour?

I will not give up hope! The strawberry syrup was good though, but could not save the pancakes. Here are the ingredients in case you want to try them.

Ingredients

1 cup cooked white quinoa
1 cup almond flour
4 tablespoons coconut oil
2 eggs
1/2-1 cup almond milk, depending on consistency desired
4 teaspoons baking powder
2 tablespoons sweetener
1 teaspoon vanilla extract
1/2 teaspoon salt

Now, this recipe however was a winner!

Chicken and Cilantro Lime Quinoa (with avocado sauce)

1. I seasoned some chicken tenders the night before with salt, pepper, green peppers, garlic powder, cumin, and olive oil.
2. The next day, I put 2 teaspoons of olive oil in a pan on medium high. I cooked the chicken for seven minutes per side with the lid on.

3. While this is cooking start your quinoa.

*Add chicken stock instead of water (follow bag directions) and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
*Add the warm quinoa to a large bowl. Toss in some lime zest, lime juice, salt and pepper, and 2 tablespoons of chopped cilantro to a cup of quinoa. Mix to combine.

4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them. Serve the sliced chicken breast on top of the quinoa.

I also made a sauce. Blend a medium avocado, 2 tablespoons Tahini sauce, a splash of coconut milk, lime juice to taste, 1 tablespoon olive oil, cracked pepper and sea salt to taste all together. Serve over chicken and on salads or as a sandwich spread.