Whole Wheat and Quinoa Pancakes

Whole Wheat and Quinoa Pancakes

8
Katie 1

"Easy on the digestion and with a complete protein courtesy of quinoa flour."
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Ingredients

40 m servings 314 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place frozen berries and maple syrup in a microwavable bowl, and cook on High for 2 minutes. Drain.
  2. In a large bowl, stir together the whole wheat flour, quinoa flour, baking powder, and cinnamon. Stir in Splenda(R) if desired. Pour in milk and egg. Stir just until smooth.
  3. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top pancakes with berries and vanilla yogurt to serve.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

These are very good if you're looking for a healthier alternative to regular pancakes. Or if you are just tired of r regular pancakes and want something more interesting. Mine were thick and p...

Most helpful critical review

I made the pancakes and skipped the topping. I followed this recipe exactly and after mixing the ingredients all together, I ended up with something that resembled cookie dough. It seemed way to...

These are very good if you're looking for a healthier alternative to regular pancakes. Or if you are just tired of r regular pancakes and want something more interesting. Mine were thick and p...

These were delicious and so pretty! I couldn't find quinoa flour but found quinoa 'flakes' so used that. This caused the pancakes to be a bit crispy on the outside so use flour if you can find i...

Wonderful dense pancakes! I love the raspberry topping with the yogurt! Cinnamon adds a great touch, too!

These came out ok, I used cornmeal and baking soda for powder. The result was a very crunchy puffy pancake. I think it was a good recipe and will make it again but I think with all things quin...

I made the pancakes and skipped the topping. I followed this recipe exactly and after mixing the ingredients all together, I ended up with something that resembled cookie dough. It seemed way to...

I made a few substitutions since I lacked the ingredients. I ground my own steel cut oats & substituted oat flour for the quinoa flour. I did not have vanilla yogurt & used Apple Pie flavored [...

I just made the pancakes -- not the berry/yogurt topping. I had cut back a little on the cinnamon (2 tsp instead of 1 tbsp) because while I love cinnamon, first thing in the morning it can over...

I made this using an egg substitute, and used almond and coconut milk instead of cow's milk. Found the batter too thick so I thinned it out a bit. Used less cinnamon. Skipped the fruit and yogu...