These quinoa pancakes are super easy, super clean and require very minimal ingredients! They’re also great for using up leftover cooked quinoa.
After successfully creating a quinoa muffin and quinoa granola, I really wanted to take quinoa to the next level and create my all-time favorite breakfast food (besides waffles, of course)…. pancakes! It took just a few trials to get things right. My goal was to keep the ingredients to a minimum and the calorie count fairly low. I also wanted to develop a recipe that only made one serving because, in my household, we typically all eat something different for breakfast. If you want more than a single serving, it’s very easy to double this recipe.
With a little trial and error, by the way…. I didn’t have the best results using egg whites, these quinoa pancakes came out perfectly. They are nice and fluffy with a really great texture. If you love quinoa as much as I do, you’re going to be head-over-heals for these pancakes! Quinoa is definitely a grain that you want to include in your diet.
3 Benefits of Quinoa-
- It is a complete protein containing all nine essential amino acids.
- Quinoa contains almost twice as much fiber as most other grains. It’s gluten-free too!
- Quinoa is a great source of iron, lysine, magnesium, riboflavin and manganese.
- 3/4 cup cooked quinoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- pinch of sea salt
- 1 packet stevia, optional
- 1/4 teaspoon vanilla
- 2 eggs
- Heat a large skillet (or griddle), sprayed with cooking spray or coated with coconut oil, over medium heat.
- In a medium bowl, combine all ingredients.
- Pour batter onto skillet (or griddle), making 4 pancakes.
- Allow pancakes to cook slowly over medium heat for about 3-5 minutes on the first side, until pancakes are set. Flip and cook for another 1-2 minutes.
- Serve with maple syrup, honey, nut butter and/or fresh fruit.