Strawberry Quinoa Pancakes

Katie Breazeale, MS, RD, LD

Indulge in a guilt-free breakfast with these delicious and healthy Strawberry Quinoa Pancakes. Packed with nutrients and a burst of flavor!

Ingredients

Strawberry Quinoa Pancakes

1 cup uncooked quinoa, rinsed

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1 1/2 tablespoons granulated sugar

4 teaspoons baking powder

Pinch of salt

3/4 teaspoon ground cinnamon

1 cup skim milk

2 egg whites

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup diced strawberries

Instructions

1. In a small saucepan over high heat bring 2 cups of water and 1/2 teaspoon of salt to a boil. When the water is boiling add the rinsed quinoa in, cover, lower the heat to medium low and let it simmer for about 20 minutes or until all of the water is absorbed. Let the quinoa cool to room temperature.

2. In a large bowl whisk together the flours, sugar, baking powder, salt, and cinnamon. In a glass measuring cup whisk together the milk, egg whites, vanilla and almond extracts. Pour the wet ingredients into the dry and stir together just until combined.

3. Stir in the cooled quinoa and diced strawberries being careful not to over mix the batter. Cover the pancake batter and refrigerate for at least 30 minutes to an hour.

4. Once the batter has rested, heat a griddle and spray it with cooking spray. Scoop about 1/4 cup of the batter onto the prepared griddle and let it cook until bubbles form in the batter. Flip the pancakes and cook on the other side until lightly browned. Continue with the remaining batter then serve the pancakes warm.

Nutrition Information:

1 pancake: 83 calories, 3 g protein, 14 g carbohydrates, 1.5 g fiber, 136 mg sodium, 0 g fat