Quinoa pancakes are delicious and packed with protein. Just a little bit nutty and a whole lot good.
If my son had to pick one food that he could not live without, I am pretty sure he would choose pancakes. His favorite meal is breakfast, and if he has the chance he chooses pancakes every time - while waffles are a close second. Breakfast for dinner is not uncommon at our house.
I like to make pancakes for my family, however they are not always the most nutritious choice. Typically they are filled with white flour and topped with lots of syrup and butter. To me, they are a treat rather than something I would make for breakfast or dinner on a daily basis. So I decided to create a pancake recipe where I don’t feel guilty serving them a few times a week. These quinoa pancakes are filled with healthy grains and seed, and extra protein. My son loves them, so it is a winning situation.
Quinoa (pronounced keen-wah) has gained much popularity in the last few years. It is a great ingredient to have in your diet. Technically it is considered a seed rather than a grain. It contains lots of fiber, folate and magnesium along with other nutrients. It is easy to cook in advance and keep in your refrigerator. It can also be bought in the frozen food department too. Just reheat it in your microwave and it’s ready to use. I love using it in salads and vegetarian dinner recipes but it works great for breakfast foods too.
My son will not eat quinoa plain or cooked some other way. But he doesn’t mind it added to pancakes. They have a hearty texture, but are still moist and fluffy. Included in the pancakes are white whole wheat flour and low fat buttermilk, which gives them added nutrition. Everyone in my family prefers different types of fruit. Instead of adding fruit to the batter, I like to slice up some fruit and serve everyone’s favorite on top of the pancakes. They are perfect with a little drizzle of maple syrup too.