Our friend Jeanette Chen, Jeanette’s Healthy Living , is always trying to sneak in healthy ingredients for her kids, so on one recent snow day, she whipped up these Quinoa Almond Pancakes for breakfast. Jeanette suggests cooking the quinoa from the night before, making these pancakes was easy. Kids are not big fans of quinoa. They just don’t like the texture or the taste, so puree the quinoa and pancake ingredients in a blender until it was nice and smooth. These are tender pancakes and a real treat when you’ve got a hankering for something special for breakfast – a great way to fill up your tummy with all sorts of goodness. Top with some fresh berries or caramelized bananas for something extra special.
Quinoa Almond Flour Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 15-16 pancakes (1/4 cup batter each)
1 cup cooked white quinoa (4.7 ounces)
1 cup almond flour (1.9 ounces – I used Honeyville)
4 tablespoons coconut oil
1/2-1 cup almond milk, depending on consistency desired
4 teaspoons baking powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
This recipe includes weights for the cooked quinoa and almond flour as the moisture content of both may affect the consistency of the batter. Start with 1/2 cup milk and use more if needed to reach a thick batter consistency. These are delicate pancakes, so flip carefully.
Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.