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Lupus Canada Recipe Corner

Welcome to Lupus Canada’s Recipe Corner!

For our video recipes we worked with Registered Dietitian, Heather Penney to find healthy, nutritional and easy to make recipes.

Lupus Canada is also collaborating with Diane, a Calgary based Certified Holistic Nutritionist who focuses on instilling a love for cooking and natural foods in children. Diane is creating monthly healthy and accessible recipes specifically for those living with lupus, who may need tips or ideas on how to nourish their body.

For additional recipes please visit our e-newsletters at


  • 6 eggs
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 Tablespoons maple syrup
  • 2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 2 ½ cups almond flour
  • Coconut oil for cooking
  • Optional toppings: maple syrup, banana slices, chopped walnuts, coconut butter etc.

Heat a griddle or frying pan to medium-high heat and grease with coconut oil or butter.

Whisk eggs in a large mixing bowl. Then add pumpkin puree, vanilla, and maple syrup and mix again. Add remaining ingredients and mix until just incorporated and no lumps remain.

Ladle onto hot griddle and let cook about 4 minutes or until small bubbles appear before flipping and cooking another 2 minutes. Top to your liking!

Makes 15 medium pancakes.

Freeze in an airtight container and reheat in the toaster or microwave.

These pancakes are full of protein and healthy fats thanks to being made up of mostly eggs and almond flour.  They also provide grounding and anti-inflammatory spices like ginger and cinnamon along with a sneaky dose of root vegetables. Top these with chopped walnuts for an added boost of Omega-3s!

  • 1½ cups cooked quinoa (¾ cup uncooked)
  • 1 14 oz. can chickpeas, drained
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • ½ a red onion, diced
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 2 teaspoons Greek Seasoning (or sub 1 tsp. dried basil, ½ tsp. dried oregano and ½ tsp. dried parsley)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley (optional)
  • Additional tablespoon of olive oil (optional)
  • 2 teaspoons of fresh lemon juice, about ¼ of a lemon (optional)
  1. Cook quinoa according to package directions. I like to salt the water for a more flavourful outcome.
  2. While quinoa is cooking, preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  3. Drain and rinse chickpeas and add them to a large mixing bowl. Chop all vegetables and add them to the bowl as well.
  4. Add 1 tablespoon olive oil, salt, Greek Seasoning (or basil, oregano, and parsley) onion powder, and garlic powder to the bowl with the veggies and toss until evenly coated. Pour onto the lined baking sheet and bake for 20 minutes.
  5. Once the veggies and quinoa are done, combine them in a serving dish, add fresh parsley, lemon juice and additional olive oil if desired. Season to taste with salt and pepper, and serve warm.

This is a great salad for meal prep as it tastes great warm or cold and leftovers will last 3-4 days in the fridge. You can serve this on its own for a light lunch or you can add a protein of choice and serve this as a side dish. Feel free to mix up the vegetables based on what you have or prefer. Some other good choices are chopped broccoli, asparagus, mushrooms or hardy greens like kale or swiss chard.

Serves 4-6

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