Quinoa & Whole Wheat Pancakes
It is still vacation time here in Madrid, so my son and I have been looking for different recipes that he might like, but with a healthier twist.
Breakfast time during the school year is always in a hurry and many times the go-to menu is cereal, but he loves pancakes!! Together we have worked on a recipe that has a healthier twist and that he will love during those crazy mornings. I will make a few each time, freeze them and then just reheat them in the toaster when he wakes up.
The weekend is coming up, so try them and let me know if your and your kids loved them. Have fun!!!
1 cup cooked quinoa
1 cup whole wheat flour
3 tablespoons melted butter or almond oil
1 cup milk, I use lactose free (any type works well… whole milk, almond, etc.)
3 teaspoons baking powder
3 tablespoons honey or real maple syrup
1 teaspoon vanilla extract
½ teaspoon salt
Blend all ingredients together, until you can’t find any lumps, or about 1 minute. Add a little bit more liquid if needed. On medium low temperature, cook pancakes using the ¼ cup measurement in a nonstick skillet with a little bit of butter. Cook until bubbly on top and turn. Cook for about a minute on the other side.
You can add chopped chocolate, sliced bananas or berries before flipping.
If you are going to make more than a couple for that Sunday breakfast, just turn on the oven on low. Line a baking sheet with parchment or aluminum foil and keep stacking them as you go.
Serve warm with maple syrup.