Healthy Gluten Free Quinoa (Irish Pancakes)

Today we celebrate Shrove Tuesday, (the day before Ash Wednesday), and a time marked for feasting before the beginning of lent.  Traditionally its a time to use up any food that would not be part of the 40 days of fasting during Lent; so those more pleasurable foods such as eggs, dairy and meat are enjoyed in abundance.  Growing up my mother made very think pancakes more similar to french Crepes as opposed the the thicker American pancakes.  Boxty Pancakes are also very popular made with left over mashed potatoes and freshly grated potatoes and fried in the pan. But, I am excited to share a new pancake recipe with you that’s not only gluten free but includes protein packed quinoa.

This recipe is part of my 2017 Aprons Publix cooking schools tour sponsored by Kerrygold Irish butter and cheese and includes my yummy Dubliner…. So, how can you go wrong…?  Those of you who live in the cities of Sarasota, Tampa, Lakeland, Orlando, Jacksonville, Tallahassee and Atlanta please come and see me at the Aprons cooking school near you…. So, here’s the recipe for all to enjoy…

Dubliner Quinoa Pancakes


1/2 medium yellow onion, chopped

2 cups cooked quinoa

1/2 large red bell pepper, chopped

1/2 cup shredded Kerrygold Dubliner Cheese

2 Tbsp morgue flour (or other gluten free based flour)

1 egg plus 2 egg whites, lightly beaten

1/4 teaspoon garlic powder

1/4 teaspoon Chile powder

Pinch sea salt

Dash black pepper

1/2 avocado, peeled and chopped

1/2 medium tomato, chopped

Olive oil cooking spray


Combine onion, quinoa, bell pepper, cheese, egg and egg whites, garlic and Chile powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula.  Heat a large skillet sprayed with cooking spray over medium-high heat.  Using a ½-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick.  Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm.  Flip  the pancakes over and cook for an additional 2 minutes.  Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.  Makes 6 cakes.

Wishing everyone a blessed Shrove Tuesday!

Judith the Irish foodie



Pancake Tuesday, who knew?

So, do you what today is? Yes,it’s Tuesday…and? Yes, it’s Mardi Gras…and?

None other than ‘Pancake Tuesday’. ‘Huh?’ I hear you shrug…yes, yet another Irish custom, and this one is a cherished childhood memory of mine that I thought I would share.

So, what is Pancake Tuesday?

Today is also known as ‘Shrove Tuesday’, ’tis the day before the fasting of Lent begins, so years ago in Ireland this meant having a good old feast of yummy, sticky goodness the day before the chocolate and alcohol were locked away in the build up to Easter. As a child, I remember our school cafeteria serving pancakes of questionable quality on Pancake Tuesday and my Mum and Dad always had pancakes as a side, or a dessert after dinner on Pancake Tuesday.

Sometimes festivities across Ireland and UK would mean pancake tossing competitions, and believe it or believe it not even the fabled Kate, the dear old Duchess of Cambridge along with ‘Wills’ came to Belfast, Northern Ireland last year to delight the onlookers with her pancake Tuesday tossing skills…William was very impressed I’m sure!

So, there you have it! Yet another piece of Irish fun-factness to store away, and to suitable mark the grand occasion my husband has gracefully agreed to share his secret Saturday morning pancake recipe with the world. It’s his one culinary contribution, and of these fluffy rounds of goodness he is very pleased.


Judie the Irish Foodie

(makes around 16 pancakes)

  • 2 eggs
  • 2 cups of flour (shifted)
  • 3Tbs of sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2-3 cups of buttermilk
  • 1/2 stick of Irish butter, melted
  • 1 tsp vanilla flavoring
  • 2 Tsp of vegetable oil

Mix the dry ingredients together first, then add the eggs, butter, vanilla nd finally the buttermilk. Whisk lightly without overbeating and ladle onto the waiting hot griddle!

Believe me, once you’ve made real pancakes you’ll never go back to store-bought mixes again….and sometimes to make these special, I’ll whisk up some of my special Irish whiskey caramel sauce to spoon onto them. But that’s another blog for another day my friends!!

J the I F