Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber. From Everyday Food, November 2010 and wholeliving.com
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Units: US | Metric
- 1 cup cooked quinoa or 1 cup brown rice
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk
- 2 tablespoons pure maple syrup, plus more for serving
- fresh fruit (optional) or fruit preserves (optional)
- 11.In a 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.
- 22.Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
- 3Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning).
- 4Serve with maple syrup and fresh fruit or preserves if desired.
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Nutritional Facts for Quinoa Pancakes
Serving Size: 1 (456 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 72.5
- Calories from Fat 16
- Total Fat 1.7 g
- Saturated Fat 0.7 g
- Cholesterol 18.3 mg
- Sodium 167.3 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 0.6 g
- Sugars 2.3 g
- Protein 2.1 g