I absolutely enjoy a slow weekend morning when the sun is pouring in our window, the smell of freshly brewed coffee is filling the house, and my husband and I are cooking up a nice breakfast. Its so picturesque in its own way. It seems like time is moving slower and we have time to take in the moment, set the table, slowly sip our coffee, and chat about life. I really cherish mornings like this. One of our favorite go-to breakfasts for mornings like this are these protein packed quinoa pancakes!
Pancakes are amazing and delicious but they aren’t always full of the best ingredients – because of that they typically only fill us up after we eat a whole stack! Don’t get me wrong, there is a special place in my heart for nomming on some sweet fluffy pancakes! However, these quinoa pancakes are a heartier breakfast packed with protein, little fat, and no sugar – until you choose to top it with maple syrup of course! These cakes will help fill you up and keep you going through your weekend warrior activities, whatever they may be! Serve them with a side of Field Roast Apple Maple Sausage (I get them at Whole Foods). They are some of the best breakfast sausages I’ve tried!
These quinoa pancakes are definitely meant to be cooked on a slow morning or in advance because they do take longer to prepare. Its best to cook the quinoa the night before or earlier in the week – just cook a little extra when you’re preparing another meal that uses quinoa. Don’t expect a light and fluffy style pancake. These are dense but still very delicious! Since they are dense, it is best to cook them over low heat for a longer period of time. This will assure that they will cook all the way through without being burnt on the outside. When you sit down to nom a steaming stack of pancakes you’ll also be packing all 9 essential amino acids [thanks to quinoa]. Enjoy the little moments and savor every bite 🙂
- 1 cup cooked quinoa (cooled)
- 3/4 cup white All-Purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Flax Eggs (see flax egg post)
- 1/4 cup almond milk
- 1 Tbsp Earth Balance Butter, melted
- 1/4 cup + 1 Tbsp Water
- 1/2 cup Blueberries
- Mix the Quinoa, flour, and baking powder together in one bowl
- Mix up the flax egg in a small bowl and allow to set for 5 min
- Add Milk to the egg and then add the milk/egg mix into the quinoa.
- Stir in the melted butter. The consistency at this time will be very thick and dense.
- Add in the water, 1/4 cup first, stir, and then add in the last Tbsp (Just to make sure its not too watery - depending on how you measure your flour). The batter will now be more runny like a traditional pancake.
- Spray a pan with oil and set the heat to medium. Pour out a ~4" round of batter, and plop in some blueberries.
- Cook each cake for about 4-6 minutes on each side. Cooking them for longer over low heat helps them cook all the way through.
- If you'd like preheat the oven to its lowest temp and store the cooked pancakes in the oven on a plate until you've finished the rest.
- Top with berries, yogurt, nuts, and/or maple syrup!