Who doesn’t love fat stacks of…pancakes. Oh, you thought I was going to say cash? Most people like that too, but these flapjacks are equally as satisfying thanks to the protein in the quinoa. These freeze up nicely, so what I like doing with pancakes is making large batches, wrapping 4-5 in folds of parchment paper, then putting multiple pouches in a gallon ziplock bag. When morning comes, simply pull out one stack from your ziplock bag and microwave it to thaw.
Strawberry Quinoa Pancakes
- 1 cup quinoa (I used tri-color)
- 1 cup all purpose gluten-free flour (I like Bob’s Red Mill)
- 2 tablespoons ground flax seed
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1/2 cup diced strawberries
- 2 eggs
- 1 teaspoon vanilla
Cook quinoa according to instructions on package. In a large bowl, mix dry ingredients and set aside. In a separate bowl, mix together wet ingredients and stir until combined. Stir in cooled quinoa and mix both bowls together until incorporated. Drop 1/4 cup servings of batter into a non-stick skillet coated with coconut oil. Flip pancakes once bubbles form around the edges.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018