Spring forward with a breakfast you can prep the night before. Let’s face it, losing an hour of sleep might leave you a little disoriented come morning, so save yourself some time by whisking the dry ingredients before bed. Quinoa flour keeps this short stack gluten-free, and apple sauce stands in for butter adding a wholesome bit of sweetness. This recipe is perfect for two, but just double it if you have more people to feed or want leftovers to freeze.
Daylight Savings Quinoa Pancakes
Yield: 2 servings
Active Time: 10 minutes
Total Time: 15 minutes
In a large bowl, whisk quinoa flour, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk egg, water, apple sauce, and maple syrup. Fold wet ingredients into dry and stir until just combined. Let the batter sit for 3 to 5 minutes, until it expands slightly.
In a nonstick skillet, melt coconut oil over medium heat. When the oil is shimmering, add a ¼-cup scoop of batter and use the bottom of the measuring cup to flatten it. Cook until golden, about 3 to 4 minutes. Flip and cook for another 1 to 2 minutes. Repeat with remaining pancakes. In the same skillet, add blueberries and let blister, about 2 minutes. Serve pancakes stacked on a plate with blueberries spooned on top, plus extra maple syrup if you’d like.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...