Quinoa Coconut Pancakes Recipe Recipe For Hand
QUINOA CAKES
Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 12
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.
Nutrition Facts : Calories 73 g, Fat 1 g, Protein 2 g
THE BEST QUINOA FLOUR PANCAKES
These fluffy quinoa flour pancakes are the best gluten-free and vegan pancakes you'll ever taste! They've got the perfect texture, are high in protein and are easy too!
Provided by Alyssa
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
- Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
- Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
- Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.
Nutrition Facts : ServingSize 1 pancake, Calories 82 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g
QUINOA PANCAKES
I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!
Provided by amandacooks
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Grease a griddle or large skillet and preheat over medium heat.
- Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.
- Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Nutrition Facts : Calories 138 calories, Carbohydrate 17.3 g, Cholesterol 61.9 mg, Fat 5.6 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 241.1 mg, Sugar 4.4 g
BANANA QUINOA PANCAKES
This is something I just came up with trying to use up a bag of quinoa and wanted to experiment. The banana and honey balance out the nutty quinoa flavor. Plus the quinoa adds protein. Once I got an mmmmmmmm out of hubby at breakfast, I knew I had to share. Serve hot with butter and syrup.
Provided by Coco87
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 12m
Yield 4
Number Of Ingredients 12
Steps:
- Grease a nonstick skillet with cooking spray and place over medium heat.
- Combine banana and egg in a bowl. Mix all-purpose flour, quinoa flour, whole milk, water, sugar, honey, coconut oil, kosher salt, and baking powder together in a separate bowl; add to banana mixture until batter is smooth. Add more water if batter is too thick.
- Drop batter by 1/3 to 1/2 cup onto the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 60.3 g, Cholesterol 48.5 mg, Fat 7 g, Fiber 5.5 g, Protein 8.3 g, SaturatedFat 3.8 g, Sodium 1173.9 mg, Sugar 23.4 g
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