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    You are in: Home / Recipes / Quinoa Pancakes Recipe
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    Quinoa Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Chef #692068's Note:

    yummy and filling and kid approved! taken from the web. i've used frozen (or fresh) bananas instead of the sugar and add them to the blender part. i've also subbed splenda (both brown sugar and regular) before. i usually use 2 or 3 T of multigrain cereal from Hodgson's Mill rather than the wheat germ and semola. these freeze really well.

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    Units: US | Metric

    quinoa pancakes


    1. 1
      In a large bowl, combine flour, wheat germ, semola, salt, baking soda, baking powder and sugar. Stir to combine. In a blender, combine cooked quinoa, yogurt, eggs, vanilla, and oil. Blend until well mixed. Make a well in the center of the dry ingredients and add the quinoa mixture. Stir just until moist. Pour about 1/3 cup of batter into a nonstick frying pan coated with nonstick cooking spray. Cook until golden brown on the bottom, then flip and cook on the second side. Serve warm with maple syrup and/or fruit, if desired. Makes 6-8 pancakes. Adapted from another recipe.

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    Nutritional Facts for Quinoa Pancakes

    Serving Size: 1 (69 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.3
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.8 g
    Cholesterol 65.9 mg
    Sodium 256.4 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 1.3 g
    Sugars 3.6 g
    Protein 6.4 g

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