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!
Boil 2 cups of water and add quinoa. Cover and simmer on low for 12 minutes. Fluff with fork.
Drain and rinse chick peas and mash well with potato masher.
Combine quinoa, chick peas, spinach and eggs in a large bowl. Add flax seeds, pesto, cayenne pepper and season with salt and pepper. Mix well and shape into eight 2.5"-3" round latcakes.
Heat a thin layer of oil in a large skillet on medium high. Place 3-4 latcakes in the skillet at a time and turn down the heat to medium/medium low. Cook the latcakes for 5 minutes until golden brown. Carefully flip and press down with spatula for remaining 5 minutes. Remove with slotted spatula and place on paper towel, pat lightly to remove excess oil.
Cover with foil to keep warm and repeat for remaining latcakes. Top latcakes as desired.
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.