It’s Shrove Tuesday again!
My family loves pancakes. For breakfast. For lunch. But especially for supper! What better excuse to have them then Pancake Tuesday, right?!
Here is one of our favorites – high in protein, fiber & your jelly-belly-blasting B-vitamins these quinoa pancakes will not disappoint. You can even add a few dark chocolate chips or blueberries for a nice little surprise when you bit in. 🙂
Quinoa Pancakes
Ingredients:
1 cup cooked quinoa
3/4 cup all-purpose flour (try spelt too)
2 teaspoons baking powder
1/2 teaspoon course salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, (or coconut oil),plus more for skillet
1/4 cup almond milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional) for serving
DIRECTIONS
- 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.
- Lightly coat a large nonstick skillet or griddle with coconut oil 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. Wipe skillet clean and repeat with more melted coconut oil and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit if you like.
Makes about 12.
