Honey Mustard Quinoa Corncakes

Hey hey hey!

I hope everyone is having a fabulous weekend. And even more, I hope that everyone who is fortunate enough to have tomorrow off for the holiday enjoys a nice day with family, friends, and good food!

Speaking of good food…have I got a recipe to share with you guys!

Hmm, what could those possibly be?

It all started with my latest obsession in the condiment department:

Yes, I must categorize my obsessions: condiments, nut butters, phone apps, websites…what can I say, I have a very addictive personality! 😉

Trader Joe’s Hot & Sweet Jar of Heaven Mustard

This jar’s been in my pantry for months now…not sure exactly what I was waiting for, but when I came home the other day with a bag of unsalted pretzels from Kroger (yes, I said UNsalted…I know I’m a freak), and I knew EXACTLY what to dip them in!

And here I am, six days later, with a half a bag of pretzels and

NO mustard! 🙁

But not before I had the chance to create a delicious recipe with it!

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!

Honey Mustard Quinoa Corncakes

By: Heather @ Kiss My Broccoli

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: side bread gluten-free high protein dairy-free cornmeal quinoa Pancake Sunday

Ingredients (Serves 2)

  • 1/2 cup cornmeal
  • 1/4 cup cooked quinoa
  • 1 large egg, whisked
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons your favorite honey mustard
  • 1/4 cup unsweetened almond milk


1. Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
2. Combine all ingredients in a medium-sized bowl.
3. Spoon batter onto skillet, forming 4 small cakes and cook for 4-5 minutes per side or until lightly browned and crisp.
4. Serve alongside a dinner-sized salad or your favorite soup for a complete meal.

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It seriously couldn’t get any easier!

And I love the fact that the egg and quinoa give you a protein boost…these aren’t your standard simple carby corncakes!

With a little schmear of some sunflower seed butter or a slice of cheese, I can see these making their way into my regular snack rotation!

But this time, I decided to make it a meal and served them alongside a colorful salad of romaine, zucchini, red bell pepper, orange heirloom tomato, and LiteLife’s Smart Sausage
(Amazing…you’d never guess it’s faux meat!)


Happy Pancake Corncake Sunday!

Are you a fan of mustard? What’s your favorite?
I actually used to hate mustard, but now I’d have to say it’s one of my top three condiments of choice…right next to ketchup and hummus (which is totally a condiment! I only wish restaurants would realize this and stop charging extra for it!)

Any big plans for the holiday tomorrow?

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19 Responses to Honey Mustard Quinoa Corncakes

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