Skillet quinoa and buttermilk berry pancakes with shaved coconut

Breakfast is one of those things that I need to do up royally on the weekends. Of course, going out to brunch is always an option in San Francisco (which is obsessed brunch), but these days staying in with cartoons and breakfast in bed is the more likely scenario.

Making a decadent breakfast at home also allows me to make those truly satisfying things —  fully loaded pancakes, french toast and a granola and fruit — a tad healthier.

The idea for these skillet quinoa pancakes came from an old issue of Saveur. I loved the idea of getting more quinoa into my breakfast cakes. I healthified them even more by substituting all-purpose flour with whole wheat and adding buttermilk for a tang. Coconut granola and maple on top just came in because I didn’t want to decide between pancakes and a granola spread. Maybe you feel the same? Happy Saturday!

These protein-packed, whole-grain pancakes are a mashup between your morning granola and savory-sweet pancake, with quinoa adding an unexpected and lovely bite.

COOKING NOTES

Depending on how you measure your flour, these can be pretty dense. Feel free to add more buttermilk if the batter seems too thick.

SERVES 4

INGREDIENTS
½ cup quinoa
1 teaspoon cinnamon
1 cup sliced strawberries
2 cups whole wheat flour
1 tablespoon baking powder
1 tablespoon baking soda
¼ teaspoon Kosher salt
2 ½ cups buttermilk
2 eggs
1 tablespoon honey
1 cup blueberries
4 tablespoons butter
1 cup yogurt
1 cup shaved coconut
1 cup granola
Maple syrup

INSTRUCTIONS

1. In a small sauce pot over medium heat, bring the quinoa, cinnamon, half of the strawberries and ¾ cup water to a boil. Reduce the heat to low and cook, covered, until the water is absorbed.

2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.

3. In another medium mixing bowl, whisk together the buttermilk, eggs, honey, quinoa and half of the blueberries.

4. Stir the wet ingredients into the dry ingredients and mix until everything is combined.

5. Warm a 10-inch cast-iron skillet over medium heat. Heat 1 tablespoon of the butter until melted. Add about 1 cup of the batter and cook until bubbles start forming on top, 4 to 6 minutes. Carefully flip the pancake and cook on the other side until crisp on the edges and cooked through in the middle, 4 to 6 minutes.

6. Repeat with the remaining butter and batter.

7. Transfer the pancakes to plates and top with the remaining berries, yogurt, coconut, granola and as much maple syrup as you’d like.