Here comes your classic pancake recipe, minus everything that makes them so unhealthy. Throw together this fun and fluffy batch of pancakes while utilizing quinoa flour to keep them low-cal.
Recipe excerpted from High Protein Pancakes, by Pamela Braun. Copyright 2017. Used with permission of publisher, Countryman Press. All rights reserved.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup cooked quinoa</li>
<li>3⁄4 cup quinoa flour</li>
<li>2 tsp baking powder</li>
<li>1⁄2 tsp salt</li>
<li>1 tbsp melted butter</li>
<li>1⁄4 cup Greek yogurt</li>
<li>2 tbsp 2% low-fatmilk</li>
<li>2 large eggs,beaten</li>
<li>2 tbsp maple syrup</li>
<li>1 tsp vanilla extract</li>
<li> Fruit preserves, for serving (optional)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Add quinoa, flour, baking powder, and salt to a bowl and mix until well combined.</li>
<li>In a separate bowl, whisk together butter, yogurt, milk, eggs, maple syrup, and vanilla.</li>
<li>Add wet ingredients to dry ingredients and whisk until thoroughly combined. Let batter rest for 2 to 3 minutes.</li>
<li>Spray a nonstick skillet or griddle generously with vegetable oil and heat over medium heat.</li>
<li>Pour batter into skillet using a 1⁄4-cup measuring cup. Cook pancake until sides are set and bubbles form in middle (about 2 to 3 minutes), then flip and cook for another 1 to 2 minutes. Remove pancake and repeat steps with remaining batter.</li>
<li>Serve pancakes with fruit preserves, if desired.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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