A great alternative to your typical pancakes or even whole wheat if you are gluten intolerant. These are packed with fiber and good for you grains.
Ingredients
- 3/4 cup cooked Quinoa (certified gluten-free if necessary)
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Cinnamon
- pinch of Sea Salt
- 1/4 teaspoon Pure Vanilla Extract
- 2 large Eggs
Directions
Heat a large, lightly greased skillet or griddle over medium heat.
Combine all ingredients in a medium bowl and pour batter onto skillet, forming 4 pancakes. Cook slowly for 3-5 minutes on the first side, until pancakes are set. Flip and cook for another 1-2 minutes.
Serve with maple syrup, honey, nut butter and/or fresh fruit.
Nutrition Information
Serves: 1 | Serving Size: 4 pancakes
Per serving: Calories: 311; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 370mg; Sodium: 400mg; Total Carbohydrate: 30g; Dietary Fiber: 4g; Sugars 1g; Protein: 18g
Nutrition Bonus: Potassium: 383mg; Vitamin A: 12%; Vitamin C: 0%; Calcium: 15%; Iron: 20%
Original recipe published on Hungry Healthy Girl. Check out here blog!!!
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