Peachy Quinoa Pancakes

I love farmer’s markets… but I really love u-pick farms. I love the hunt, the abundance, the quiet of the open space. I’m happy to wander… to move from bush to bush, or tree to tree, selecting the best of the bounty.

We usually start with strawberries in mid-late June – and, let me tell you: you’ve never really had a strawberry until you’ve had an Oregon Hood strawberry straight out of the field.Then, in July we move to the berry varieties: blueberries, blackberries, raspberries… and, once I get picking, you almost have to pull me off the fields before I stop.But come the last days of July into August, we move to peaches. When we went just a couple of days ago, the peaches were dripping off the trees. We picked, and picked, and picked – and, while we picked, we discussed all the great things we could turn the peaches into: peach smoothies, peach tarts, peach scones.

For me, though, I was excited to get home with my peaches and make these:

YOU’LL NEED:

2 cups precooked quinoa
3 eggs
1 heaping cup of finely diced peaches (or other fresh fruit)
1/4 cup flour
1 TBSP organic raw honey
1 tsp vanilla extract
1 tsp baking powder

NOTE: Here are a few other of my favorite variations for these fruity quinoa cakes:

bananas and cinnamon
strawberries and walnuts
blueberries and lemon zest

STEPS:

Crack your eggs into a large mixing bowl, then whisk until smooth.

Slice up your peaches and remove as much skin as possible. Finely dice/mash the fruit.

Add your quinoa and finely diced peaches to the whisked eggs, then add your flour, baking powder, and vanilla – and stir to incorporate completely.

Heat a fry pan and lightly butter the bottom. With pan a little higher than medium heat, use a 1/3 cup measuring cup to make patties in pan. After 3 – 3 1/2 minutes, carefully flip patties.