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Quinoa Pancakes
Homemade pancakes with added cooked quinoa.
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
10
pancakes
Calories
303
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Cast Iron Griddle
Whisk
Ingredients
2
eggs
2
Tablespoons
honey
2
Tablespoons
butter
melted
1
cup
milk
1
Tablespoon
baking powder
¼
teaspoon
salt
1 ½
cups
flour
1
cup
cooked quinoa
cooled
Instructions
In a bowl, whisk together eggs, honey, butter and milk
2 eggs,
2 Tablespoons honey,
2 Tablespoons butter,
1 cup milk
Whisk in baking powder, salt and flour
1 Tablespoon baking powder,
¼ teaspoon salt,
1 ½ cups flour
Stir in cooked quinoa
1 cup cooked quinoa
Heat a griddle over medium heat. When griddle is hot, spray with cooking spray.
Add approximately ¼ cup of batter to the griddle. The batter should form a 4 inch circle.
Cook for 2-3 minutes until several holes appear on the surface and the bottom is lightly browned. Flip and cook other side.
Notes
Tips:
Heat griddle over medium low heat before adding pancake batter
Lightly grease griddle before adding batter
Watch the top of your pancake. When many holes are covering the surface of the batter, it's time to flip.
Keep pancakes warm in a 250° oven until ready to serve
Nutrition
Serving:
2
pancakes
|
Calories:
303
kcal
|
Carbohydrates:
47
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
82
mg
|
Sodium:
208
mg
|
Potassium:
434
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
315
IU
|
Calcium:
181
mg
|
Iron:
2.8
mg