It’s no secret that I’m a huge fan of quinoa. Yeah, yeah, yeah, I know it is completely a “fad” food, but I think it is one that will stick around for a while. And I have absolutely zero issues chowing down on a fad food, especially when it is good for me and tastes great.
This isn’t the first time I have made quinoa pancakes (I’ve even done a savory version), but this time I upped the ante a bit. I used whole wheat flour and added cinnamon, wheat bran, and ground flax. These pancakes will keep you full and satisfied for hours.
I really need to whip up a huge batch of these, they would be great in the mornings now that I have two kids to juggle. Now I just need to find the time to make them. HA!
In medium bowl, whisk together quinoa, flour, ground flax-seed, wheat bran, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg, egg white, oil, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine. Do not overmix.
Lightly coat a large nonstick skillet or griddle with butter or non-stick spray and heat over medium-high. Drop by heaping tablespoonfuls or using a 1/4 cup measuring cup onto skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Serve with maple syrup or your favorite pancake topping. I love adding applesauce and a little more cinnamon to the top of these.
I usually double or triple the batch and freeze a bunch of these. They heat up really well in the toaster or toaster oven for a quick breakfast.
Verdict: Delicious! They are a bit more hearty (read: slightly more dry, but still great) than the original version. They are fantastic topped with applesauce. Husband’s take: He LOVES when I make and freeze these. They are fantastic for him when he’s rushing off to work in the morning. My daughter loved them as well, I think she could have eaten them for three meals a day if I would have let her. Changes I would make: None! Difficulty: Easy.