13

Aug
2012

Quinoa Protein Pancakes

I had been wanting to make some kind of protein pancake that I could freeze and have ready to go for breakfasts during the week. I happened to spot quinoa flakes at the grocery store (found them at a regular grocery store), and decided to try to create a recipe with them. Quinoa is a complete protein source, and good quality grain.

With this recipe, I was truly experimenting. But, after reading so many pancake recipes, I figured I could make a good guess at a recipe. And, it worked out amazingly well! The recipe is also gluten free.

Quinoa Protein Pancakes

Makes about 8-9 medium sized pancakes

Ingredients:

• 3/4 cup brown rice flour
• 3/4 cup quinoa flakes
• 1/2 cup (roughly, 4 scoops) protein powder (I used brown rice vanilla protein)
• 1/2-2/3 cup unsweetened applesauce (I just eye-ball it)
• 5 packets stevia
• 1 cup skim milk (or your favorite milk alternative)
• 1/2 tsp. baking powder
• 2 eggs
• 1 tsp. vanilla extract
• 1 Tbsp. pumpkin pie spice (or cinnamon)
• pinch of salt

Directions:

1. Stir all ingredients together. Allow to sit for 1-2 minutes. Check the consistency, and see if you need to add any additional liquid. You want pancake batter consistency. *Pancake batter consistency is more liquid than cookie dough batter, but slightly less liquid than muffin consistency
2. Heat a griddle pan, and grease lightly with coconut oil, butter, or olive oil.
3. Using an ice cream scoop (or other spoon), spoon out two spoonfuls of batter to make one pancake.
4. Allow to cook on medium-low for about 2-3 minutes per side. The edges should firm-up (bubble slightly) before turning.

Nutrition Facts: Varies based on the ingredients you use/protein powder source. About 100-130 calories per pancake, about 8 grams of protein, and about 15 grams carbohydrate.

I allowed these to cool, then stacked in a plastic container, and put in freezer. Every morning, I defrost in toaster oven, add a teaspoon of almond butter, side of fruit, and drizzle of honey (or real maple syrup). Perfect!

Many people wonder why I made the type of pancakes I did… I wanted to try different whole grains, it is important to me to get in some small amounts of protein in the morning, and I want something as minimally processed as possible. And, I was bored of my breakfast routine!

Variations: You could use banana, carrot, zucchini, fruit puree, or pumpkin instead of the applesauce. Try adding in crushed nuts, or blueberries for variety.