Quinoa Power Pancakes
These quinoa power pancakes are a great way to start your day – this filling and healthy breakfast will keep you satisfied all day.
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.
I even have a Pinterest board devoted to quinoa. (Shared with the lovely Cassie of Bake Your Day.) It is so versatile. You can bake with it, you can make salads with it, you can put it in stews and soups, and I know I always mention this, but you can freeze it!
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.
Needed for this recipe:
Quinoa Power Pancakes
Yield: 12 pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These quinoa power pancakes are a great way to start your day - this filling and healthy breakfast will keep you satisfied all day.
- 1 cup cooked quinoa
- 1/2 cup whole wheat flour
- 2 tablespoons ground flax-seed (flax meal)
- 1/4 cup wheat bran
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon canola oil
- 1/4 cup skim milk
- 2 tablespoons pure maple syrup
- 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.
Serving size: 2 pancakes
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!