Quinoa…..in pancakes? What?? I’ve been meaning to make this recipe for a while, and today was the perfect day. After a weekend of raging at the Jersey Shore, I was ready for a healthy breakfast.
The recipe called for:
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon course 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 agave syrup, plus more for serving
- Fresh fruit or fruit preserves (optional) for serving
I’m going to be real…I was reallllly hungry when I made these, so I just threw all the ingredients in a big bowl and mixed them together.
If your batter is too thick or thin, just add a touch more flour or water until the consistency is right. I prefer my pancakes almost like crepes/on the thinner side, so I added an additional splash of water. I then heated my pan on medium, lightly buttered my pan, and started cooking! You know it’s time to flip your pancake when those glorious little bubbles form on the at the edge of the pancake.
The batter ended up making about eight, six-inch pancakes. I LOVED this recipe! It’s so nice to be able to enjoy pancakes, and feel good about it! These pancakes have twice as much protein as regular pancakes, and they taste just as yummy 😀
I will definitely make these again….Next time I might throw in some blueberries!