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Quinoa Pancakes

Posted Sep 19th, 2016

1/2 cup whole-wheat flour

1 cup Clearly Organic Old Fashioned Oats

2 teaspoons baking powder

1 teaspoon baking soda

1 Tablespoon Clearly Organic Sugar

1/8 teaspoon salt

2 Clearly Organic Eggs

1 1/2 cups Clearly Organic Almond Milk

1 teaspoon Clearly Organic Vanilla Extract

2 Tablespoons oil

1 cup cooked Clearly Organic Quinoa

1 cup fresh or frozen blueberries (optional)

In a mixing bowl stir together flour, oats, baking powder, baking soda, sugar and salt. In another bowl, whisk eggs. Then add almond milk, vanilla & oil and whisk together. Add wet and dry ingredients together and gently stir. Do not over mix, a few lumps are fine. Fold in the cooked quinoa. Heat a griddle over medium high heat. Brush griddle with Clearly Organic butter or cooking spray if needed. Using a 1/4 cup measuring utensil place batter onto griddle. Place 3 to 4 blueberries on each pancake. Cook until bubbles begin to break through, about 2 or 3 minutes. Flip pancakes and continue cooking for about one minute or until nicely browned. Remove from heat and continue cooking remaining batter.

These pancakes freeze well, so they can be made in advance and reheated in the toaster.

Quinoa Pancakes

Quinoa Pancakes

Quinoa Pancakes

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