Now this isn’t a typical “Pancake Sunday” recipe, but after not one, but TWO failed attempts at trying to make my idea fit into a traditional pancake recipe, I gave up and took a different approach… You live…you learn…you open up the fridge and have an epiphany!


  • 1/2 Cup cornmeal
  • 1/4 Cup cooked quinoa
  • 1 Egg, whisked
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 1/2 Tablespoon your favorite honey mustard
  • 1/4 Cup milk


Step 1:

Combine all ingredients in a medium-sized bowl.

Step 2:

Spoon out batter (makes 4 smallish cakes) into a greased non-stick skillet and cook over medium heat for about 4-5 minutes per side or until lightly browned and crisp.