Quinoa Almond Pancakes
 
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Yield: 6 pancakes
Ingredients
  • ½ cup cooked quinoa
  • ½ cup almond meal or almond flour (see notes)
  • 2 tablespoons coconut oil
  • 1 egg
  • ¼ cup almond milk
  • 2 teaspoons baking powder
  • ½ tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
Instructions
  1. Blend all ingredients in a food processor or blender until smooth. If mixture is too thick, add up to an additional ¼ cup of almond milk to thin. If it is too thin, add another teaspoon or two of almond meal to thicken. The consistency should be that of your standard pancake batter.
  2. Heat griddle on medium-low or as you would for regular pancakes. Spoon a tablespoon or so of batter onto the griddle and cook on each side until browned. Serve immediately with pure maple syrup or agave.
Notes / Variations
Almond meal and almond flour can be used interchangeably in this recipe. Almond meal will produce a thinner, more grainy pancake, whereas almond flour will produce a fluffier, thicker pancake.

Optional add-ins: chocolate chips, blueberry flaxseed & walnuts, toasted almonds, fresh blueberries, etc. These pancakes are incredibly flavorful plain, but even moreso when you add in a delicious extra.

Recipe From: Jeannette's Healthy Living | Quinoa Almond Pancakes
Nutrition Information
Serving Size: 2 pancakes Calories: 349 Fat: 24.9g Carbohydrates: 25.6g Sugar: 3.5g Sodium: 222mg Fiber: 4.4g Protein: 9.4g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/quinoa-almond-pancakes/