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Whole Wheat and Quinoa Pancakes

Whole Wheat and Quinoa Pancakes Whole Wheat and Quinoa Pancakes

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.













Trans-fat Free, High Fiber, Low Sodium


1 cup berries
frozen or fresh
2 tablespoons maple syrup
1 teaspoon cornstarch
mixed 1 teaspoon water
1 cup whole-wheat flour
½ cup quinoa
2 teaspoons baking powder
1 tablespoon cinnamon
2 tablespoons sugar
or sugar replacement, optional
1 cup milk, low-fat
1 large eggs
1 cup vanilla yogurt


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!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 33312% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 93mg 4%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 23%
Sugars g
Protein 27g
Vitamin A 4% Vitamin C 2%
Calcium 28% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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