Nutrition facts per serving (4 pancakes):
Calories — 345
Protein — 14g
Fat — 11g
Carbs — 47g
Ingredients & Instructions
Here’s what you need:
2.5 cups cooked quinoa
2 tsp oil of choice
1 cup milk of choice (nutrition facts are based on unsweetened almond)
4 eggs
1 tbs honey
1.5 cups blueberries
1 tsp salt
3 tsp baking powder
To prepare:
— In a blender, mix milk, eggs, honey, quinoa and oil together until smooth, then add salt and baking powder and blend for a few more seconds to combine
— Coat a griddle or skillet with cooking spray and preheat to a medium heat.
— Once hot, pour ¼ cup batter on the pan and sprinkle blueberries over the batter and cook until bubbly — then flip.
— Pancakes are done when golden brown and firm but fluffy
Notes
— We used blueberries here, but you could obviously use any fruit you’d like — banana, strawberries, blackberries, whatever!
— Don’t have honey? Use maple syrup.
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