Quinoa Power Pancakes
Quinoa Power Pancakes could be just the lacto ovo vegetarian recipe you've been looking for. For 20 cents per serving, you get a morn meal that serves 12. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 72 calories. 3561 person found this recipe to be scrumptious and satisfying. It is brought to you by Rachel Cooks. Head to the store and pick up ground flax seed, skim milk, coarse salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so tremendous. Similar recipes include Power Protein Pancakes, Power Cottage Cheese Pancakes, and Cinnamon Whole Grain Power Pancakes.
Servings: 12
Ingredients:
2 teaspoons baking powder
1 tablespoon canola oil
1/2 teaspoon coarse salt
1 cup cooked quinoa
1 large egg, plus 1 large egg white
1 teaspoon ground cinnamon
2 tablespoons ground flax-seed (flax meal)
2 tablespoons pure maple syrup
1/4 cup skim milk
1/4 cup wheat bran
1/2 cup whole wheat flour
Equipment:
whisk
bowl
measuring cup
griddle
frying pan
Cooking instruction summary:
In medium bowl, whisk together quinoa, flour, ground flax-seed, wheat bran, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg, egg white, oil, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine. Do not overmix.Lightly coat a large nonstick skillet or griddle with butter or non-stick spray and heat over medium-high. Drop by heaping tablespoonfuls or using a 1/4 cup measuring cup onto skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Serve with maple syrup or your favorite pancake topping. I love adding applesauce and a little more cinnamon to the top of these.
Step by step:
1. In medium bowl, whisk together quinoa, flour, ground flax-seed, wheat bran, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg, egg white, oil, milk, and syrup until smooth.
2. Add egg mixture to flour mixture and whisk to combine. Do not overmix.Lightly coat a large nonstick skillet or griddle with butter or non-stick spray and heat over medium-high. Drop by heaping tablespoonfuls or using a 1/4 cup measuring cup onto skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
3. Serve with maple syrup or your favorite pancake topping. I love adding applesauce and a little more cinnamon to the top of these.
Nutrition Information:
covered percent of daily need
