I woke up one Sunday morning with the urge to make pancakes. My girlfriend had slept over and not only does she have a mild allery to eggs, but both of us were on a gluten-free diet as well. What to do? Well I came up with this recipe – more of a latka than a pancake – but really hearty and tasty! The quinoa keeps the chick peas from becoming too pasty – and the spice from the red pepper jelly is the perfect compliment to the creamy tofu mayo. A great way to start your day with some grain, nuts, legumes, protein and greens!
This recipe won 3rd place for the Feast of Fields/Toronto Star first-ever appetizer contest! I’m so excited and honoured to be part of such a prominent event. Committing to local produce and having a healthy lifestyle are very important to me, and I look forward to sampling and discovering new produce at the Feast this year.