Quinoa is getting more and more popular because it’s rich in protein and fiber, and it’s versatile to cook. This recipe uses both whole wheat flour and quinoa flour to give the pancakes extra protein and fiber, they are delicious as well. Use fruit sauce, jam or fresh fruits as topping, an ideal breakfast to start the day.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
25 minIngredients
Directions
Place the berries, maple syrup and cornstarch in a small saucepan.
Bring to a boil at high, then reduce to low to main a gentle simmer for about 2 minutes.
Turn off the heat.
Meanwhile In a large bowl, mix together the whole wheat flour, quinoa flour, baking powder, and cinnamon.
Add the sugar or replacement if desired, mix well.
Mix in the milk and egg.
Stir just until smooth.
Heat a large skillet or griddle coated with cooking spray over medium heat.
Scoop the batter by large spoonfuls onto the griddle, and cook until the bubbles form and the edges are dry.
Flip, and cook until browned on the other side.
Repeat with the remaining batter.
Top pancakes with maple syrup-berries and vanilla yogurt.
Serve and enjoy!
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