Quinoa in pancakes? Yes, why not!
Adding cooked quinoa to this gluten-free batter creates a pancake that’s both thin and hearty at the same time. It’s a fun departure from traditional pancakes that boosts both the flavor and the nutritional content of each bite.
These pancakes are more fitness friendly than traditional pancakes made from a batter mix. Quinoa is a complete protein and a great source of complex carbohydrates. Be sure to use pure maple syrup sparingly as a topping, as to not add too much sugar.
These pancakes would also be delicious used in a savory dish, like rolled up with a ground meat filling. Enjoy!
Courtesy of RealHealthyRecipes.com
What You Need
- 1 cup cooked quinoa
- 1 cup blanched almond flour
- ¼ cup arrowroot starch
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon coconut sugar
- 2 eggs, slightly beaten
- 1 (13.66 oz) can coconut milk, canned and full-fat
- 1 tablespoon vanilla extract
- Preheat your pancake griddle or large skillet over medium-high heat.
- In a medium bowl, combine the quinoa, almond flour, arrowroot starch, baking powder and sea salt.
- In another medium bowl combine the eggs, coconut milk, coconut sugar and vanilla. Mix until fully combined. Add the dry ingredients to the wet ones and mix until fully incorporated. Let the batter sit for 10–15 minutes, if you can muster the patience, to help your pancakes bind together.
- Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a 1⁄4 cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with fresh fruit, toasted pecans and a drizzle of pure maple syrup. Enjoy!
One muffin equals 158 calories, 10g fat, 78mg sodium, 13g carbohydrate, 2g fiber, and 5g protein.