Admittedly I tend to favor a savory breakfast spread; give me scrambled eggs with kale and, generally, I’m tickled. This isn’t to say that there aren’t a whole host of confectionary AND healthy breakfast offerings. But too often people reach for convenience options, which in my opinion are full of refined sugars and carbohydrates; which then contribute to a mid morning slump, in addition to weight gain and tooth decay- but you won’t find Quaker telling you that.

This website keeps a detailed record of my love for quinoa; this ancient grain, which is also a complete protein, finds itself distributed so nicely in many applications, from appetizer patties to fresh salads, quinoa is legendary for playing well with others.

I recently picked up the amazing book by naturopathic doctor Natasha Turner, called the Supercharged Hormone Diet, in which she touches on the importance of fiber. We all know fiber is crucial for optimal elimination of toxins; but did you know that fiber also eliminates excess estrogen coursing through our bodies. High estrogen levels contribute to fat storage, and seeing as the scantily clad season is upon us, fat storage is so five months ago. I talk about fiber a lot, to whoever will listen, because, quite frankly, a healthy stomach is a healthy body; and if we don’t consume enough fiber, junk just sits in our guts and makes us ill- in so many ways. It is recommended that women from age 19-50 get 25 gram of fiber in a day; so ask yourself, have I had enough fiber today?

This quinoa pancake recipe is over flowing with gut loving fiber; due in large part to the wheat bran, wheat flour and red quinoa. But the best part of this quinoa pancake recipe is its ability to be used in a sweet fashion, as done here, or savory fashion as well; you won’t find sugar in these pancakes, therefore one can poach a free range egg, sauté some spinach and enjoy these fiber packed rounds just the same.

The season of the berry is quickly approaching; and I couldn’t resist them this past weekend at the market! Bright red and juicy- they we’re beckoning me from their perch; and when berries call I answer! When cooked down with balsamic vinegar and maple syrup, something divine happens to this crimson colored gem. The balsamic vinegar and maple syrup combine to make a rich, but not too sweet adornment, and the strawberries complete the trinity!

Red Quinoa Pancakes and Maple Balsamic Strawberries have the potential to turn even the most salty among us, into a sweet breakfast convert!

Red Quinoa Pancake Recipe with Maple Balsamic Strawberries

1 cup red quinoa, cooked according to package directions

¾ cup whole wheat flour

2 tbsp baking powder

½ tsp salt

1 tbsp wheat germ

1 large egg + 1 egg white

1 tbsp coconut oil, melted + some for skillet

¼ cup almond milk

1 cup strawberries, fresh

¼ cup balsamic vinegar

¼ cup maple syrup

In bowl combine the cooked quinoa, flour, baking powder, salt and wheat germ. In a separate bowl whisk the eggs, melted coconut oil and almond milk. Add the egg mixture to the quinoa mixture and mix until well combined.

In a nonstick pan, heat the coconut oil on medium heat, DO NOT COOK THE PANCAKES ON HIGH HEAT, THEY WILL DARKEN ON THE OUTSIDE AND BE RAW IN THE CENTER. Using a tablespoon, scoop the batter and place in the pan. Cook each pancake for 3 minutes per side.

Meanwhile, combine the strawberries, balsamic vinegar and maple syrup in a small sauce pan, and cook down for 5 minutes; the mixture will coat the back of a spoon.

Once all the pancakes have been cooked, garnish with the maple balsamic strawberries. The pancakes can be made ahead, wrapped and frozen; and then reheated in a toaster in a pinch.