Fluffy quinoa pancakes
For a quick breakfast, make Fluffy quinoa pancakes. It only takes a few ingredients, and is light and fluffy on the outside. It is also great for those with dietary restrictions. You can make these pancakes ahead of time and keep them warm for several hours. You can even make them in between your other tasks. They are great for lunch, breakfast, or snacks. The only thing that matters is the flavor!
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Servings: 12 small pancakes
Calories: 170kcal
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Ingredients
- 1 cup quinoa cooked and cooled
- 1 cup oats old-fashioned
- 1 cup milk of choice
- 2 eggs
- 4 pitted dates or 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 3 tablespoons coconut oil divided
Instructions
- Combine the quinoa, oats, milk, eggs, dates, vanilla, and baking soda in a food processor or high-powered blender, and blend until smooth.
- In a skillet over medium heat, heat 1 tablespoon of coconut oil. Once hot, pour ¼ cup batter into pan. Cook until bubbles form, and then flip, cooking for about a minute longer.
- Repeat with remaining batter, adding the remaining coconut oil to the pan as needed.
- Store leftovers in a sealed container in the refrigerator. To freeze, place in a zip-top bag with parchment paper between each pancake.
Video
Notes
TIP: 1 cup uncooked quinoa yields 3 cups of cooked quinoa.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 61mg | Potassium: 116mg | Fiber: 2g | Sugar: 6g | Vitamin A: 42IU | Calcium: 15mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.