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Quinoa-Pancakes

Quinoa Pancakes

Dr. Renae Norton
These quinoa pancakes are an easy to make and are a great way to use up leftover cooked quinoa.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 73 kcal

Ingredients
  

  • 1 cup quinoa cooked
  • 3/4 cup Einkorn Flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1 large egg white
  • 1 tbsp unsalted grassfed butter melted
  • 1/4 cup grassfed whole milk
  • 2 tbsp coconut nectar or maple syrup

Instructions
 

  • In a medium bowl, whisk together quinoa, flour, baking powder and salt.
  • In another bowl, whisk together egg, egg white, butter, milk, syrup until smooth.
  • Add egg mixture to quinoa mixture, whisking til combined.
  • In a non-stick skillet, melt a little coconut oil over medium to medium-high heat.
  • Drop batter by heaping tablespoonful into the skillet. Cook until bubbles appear on top, approximately 2 minutes. Flip cakes and cook until golden brown on underside, 1-2 minutes.
  • Serve with maple syrup, fresh fruit or preserves.
Keyword clean eating, non-gmo, quinoa pancakes

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