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Homemade Protein Quinoa Pancakes photo

Protein Quinoa Pancakes

Fluffy, protein-rich pancakes made with cooked quinoa and whole-grain flour for a hearty breakfast.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people

Equipment

  • Large Bowl
  • Measuring cups and spoons
  • Spatula
  • nonstick skillet or griddle
  • Whisk or fork
  • measuring cup for pouring batter

Ingredients
  

  • 1/2 cup whole-grain flour white whole-wheat used in this recipe
  • 2 teaspoons baking powder
  • 1 tablespoon coconut sugar
  • 1/8 teaspoon salt
  • 2 1/2 cups quinoa, cooked
  • 3/4 cup Greek yogurt fat-free
  • 2 eggs
  • 1 cup milk skim
  • 1 teaspoon sunflower oil plus more for coating the pan
  • 4 bananas ripe, peeled and sliced (or other fruit of your choice)

Instructions
 

  • In a large bowl, whisk together the whole-grain flour, baking powder, coconut sugar, and salt until evenly combined.
  • Add the cooked quinoa, Greek yogurt, eggs, milk, and 1 teaspoon sunflower oil to the dry ingredients; stir until just combined into a batter.
  • Let the batter rest for about 30 minutes to thicken and hydrate the flour.
  • Heat a nonstick skillet or griddle over medium heat and lightly coat it with oil.
  • Pour about 1/3 cup batter per pancake onto the hot pan and cook until the bottoms are lightly browned, 2–3 minutes.
  • Flip and cook the pancakes on the other side until cooked through and golden, about 1–2 more minutes. Repeat with remaining batter, adding more oil as needed.
  • Serve pancakes with sliced bananas or other fruit and drizzle with maple syrup if desired.

Notes

  • Use white whole-wheat or any whole-grain flour.
  • Letting the batter rest improves texture.
  • Adjust heat to avoid burning pancakes.
  • Cook pancakes in batches for even browning.