1tablespoonunsalted butter, melted(more for skillet, if desired)
¼cupmilk
2tablespoonspure maple syrup
2tablespoonsground flax seed, optional
Instructions
In medium bowl, whisk together eggs, butter, milk, and syrup until smooth.
Add quinoa, flour, baking powder, salt, and ground flax seed if using. Whisk just until combined.
Heat a large nonstick skillet or griddle over medium heat. Drop batter by ¼ cupfuls onto skillet. Spread into an even layer, if needed. Cook 2 to 4 minutes, or until top appears slightly dry and bottom is golden. Flip cakes and cook until golden brown on other side, 2 minutes. Repeat with remaining batter.
Serve immediately with maple syrup and fresh fruit, if desired.
Video
Notes
Make quinoa in your Instant Pot or on the stove (follow package directions). You'll need ⅓ cup dry quinoa to make 1 cup cooked quinoa. I like to cook the whole package and freeze the extra. Learn how to freeze quinoa.
Yield will vary depending on the size of the pancakes.
If desired, make a double batch and freeze half of the pancakes. Freeze pancakes between sheets of parchment paper in zip-top bags, up to 1 month. Reheat in toaster, toaster oven, or microwave oven.