Quinoa-power breakfast cakes

These little bites of chewy moreishness were inspired by my chewy choc quinoa cookies that I have formed a bit of an addiction too, now every time I cook up a batch of quinoa, I reserve one cup to make a little batch of these cookies straight off, as they literally takes a mere 5 minutes to whip together with pre-cooked quinioa...  anyway I digress...

As much as can I just about justify eating the choc version for breakfast, I wanted something that upped the health factor even further, and to be honest I don’t typically want chocolate for breakfast! How about a quinoa-banana concoction? Now that sounds like a powerful start to the morning, or any time of day.  

I added a peacan half to the top of each and oh my goodness when I tasted these little chewy cookie cakes fresh from the oven the toasted pecan made the whole thing taste like a maple pecan pastry...you know the sort, flaky layers of plaited pastry loaded with sugars and syrups with a few toasted pecans nestled between the goeey layers. Well let me tell you- the toasted pecan combined with a little drizzle of date syrup really does nail it....don't leave the pecans out!

So, 5 minutes to mix, 10 minutes in the oven (perfect time to have a quick shower) and then these beauties are on your breakfast plate or stashed away in your bag for a mid morning pick-me-up. I don’t think you  can ask for much more than that?

This post also ties in very nicely to a new category of recipes that I will be revealing tomorrow...my favourite collection of recipes to date! Hold tight... :-)

Recipe: Quinoa pancake patties

Makes 6 pancake patties


1 banana
Pinch stevia
1 tsp chia/flax
½ tsp cinnamon
½ tsp vanilla
1 cup pre-cooked quinoa
3 tbs oat flour (or other GF flour)
Pecans to finish (either whole or chopped)
Date syrup to drizzle- optional


Mash the banana and mix through all ingredients adding the quinoa and oat flour last.

Scoop into balls and press into flat patties with moist palms or the back of a spoon. Place flattened patties on a lined baking sheet  and press pecans into the top of each. Bake at 180C for 10 minutes until just beginning to turn golden at the edges.

Serve with vegan yoghurt and a drizzle of date or maple syrup

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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