Whole Wheat and Quinoa Pancakes8 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“Easy on the digestion and with a complete protein courtesy of quinoa flour.” - by Katie
Original recipe yields 4 servings
- Place frozen berries and maple syrup in a microwavable bowl, and cook on High for 2 minutes. Drain.
- In a large bowl, stir together the whole wheat flour, quinoa flour, baking powder, and cinnamon. Stir in Splenda® if desired. Pour in milk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top pancakes with berries and vanilla yogurt to serve.
Amount Per Serving (4 total)
- 314 cal
- 5.2 g
- 57 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"These are very good if you're looking for a healthier alternative to regular pancakes. Or if you are just tired of r regular pancakes and want something more interesting. Mine were thick and perfect..." See more pancake texture. The only change I made was using sugar instead of Splenda. I didn't have the topping stuff, so my review is just for the pancakes. Most people will probably put their favorite pancake toppings on them anyway. Though, I do think the berries and yogurt would be really good."
Pumpkin Pie Baker
"These were delicious and so pretty! I couldn't find quinoa flour but found quinoa 'flakes' so used that. This caused the pancakes to be a bit crispy on the outside so use flour if you can find it. I a..." See moredded chopped walnuts to mine because I love that crunch in my pancakes and also topped them with extra maple syrup for my overactive sweet tooth. Outstanding and so nutritious! All 3 of us wanted seconds and I ran out of batter and berries too soon."
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