Quinoa Pancakes

I’m a big breakfast person. I usually have two eggs, toast, fruit, juice and coffee. Sometimes I have oatmeal with ground flax, dried cranberries, fresh or frozen blueberries and toasted walnuts. So yummy.

It is important for me to eat a big breakfast because sometimes I don’t get a chance to eat lunch until about 3 PM. That’s one of the reasons I love this recipe from Everyday Food magazine. These pancakes are a good way to add protein to my breakfast, a breakfast that will stick with me well into the early afternoon.

My mom came to visit and made a version of these, and they are really good! I stick a little closer to the recipe than she does. However, next time I make these I’m going to try them with whole wheat flour, or maybe half whole wheat and half all purpose. I guess the apple doesn’t fall far from the tree. I’m always adapting recipes I find, too, just like mom.

Quinoa pancakes are easier to make in the morning if you have the quinoa already made. I always make a big batch of quinoa and freeze it for later use. Try it freezing cooked quinoa yourself, it’s such a timesaver. You can use it for these pancakes, or apple quinoa pancakes. I love quinoa power pancakes, too. 

Cooked quinoa is great in salads like Kale Quinoa Salad with Walnuts, Cranberries, and Feta or soups, like Creamy Turkey Soup with Quinoa.

You’re going to love these pancakes. They are different from your typical pancake because there is a little bit of a crunch from the quinoa. The pure maple syrup gives the pancakes a really nice flavor.

My dear husband tells me, “I prefer IHOP with chocolate chips and strawberries and whipped cream.” That’s my healthy hubby! No really, he is a bit of a health nut. When he wants to be. Aren’t we all?

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Quinoa Pancakes

Yield: 12 pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Start your day right with quinoa pancakes, an easy pancake recipe made with quinoa for extra protein and nutrition.

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Ingredients

• 1 cup cooked quinoa
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 large egg, plus 1 large egg white
• 1/2 teaspoon kosher salt
• 1 tablespoon unsalted butter, melted, plus more for skillet
• 1/4 cup low fat milk
• 2 tablespoons pure maple syrup
• 2 tablespoons ground flax seed, opt.

Instructions

1. In medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium heat. Drop by 1/4 cupfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Repeat with remaining batter.
3. Serve with maple syrup and fresh fruit.

Notes

• I like to make a double batch and freeze some pancakes. Freeze pancakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in toaster.
• Recipe from Everyday Food magazine..

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 101mgSodium: 557mgCarbohydrates: 37gFiber: 3gSugar: 7gProtein: 9g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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