Zucchini Quinoa Pancakes with Sorghum-Rose Water Syrup

Zucchini growing (notice the flowers at the end of the fruit)

While reading Dr. Natasha’s book called “Gut and Psychology Syndrome” (a great manifesto on the gut-mind connection and how the healing of the gut can remedy autism, schizophrenia, bi-polar disorder, and a host of other things), I found a great recipe for a grain-free pancake (basically zucchini, egg, and peanut butter).

I  played with this recipe a bit and created something that I’ve been enjoying lately!  Here you go:

Zucchini Quinoa Pancakes
with Sorghum-Rose Water Syrup
makes about 6-8 pancakes

3-4 1/2 inch wide chunks of zucchini
1/4 cup of quinoa
1/4 teaspoon sea salt
2 Tablespoons peanut butter
1 Tablespoon kefir or yogurt
1 egg

The day before (to neutralize the phytic acid in the grain):
Soak about 1/4 cup of quinoa in water (24 hours before cooking with it)
OR if you have whey, just the night before

The next day, put all ingredients in a blender and blend well until the grains have been integrated and the mixture is smooth.

On a heated griddle with coconut oil, butter or ghee, pour the mixture onto the griddle.  When the edges are golden brown, flip.


2 Tablespoons sorghum
1 teaspoon rose water
1 Tablespoon ghee (optional, but REALLY good)

Simply heat the sorghum on the stove and add the rose water and ghee…stir well…  Let warm until a golden coating rises to the top of the mixture and then turn off heat.

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