My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. —Sue Gronholz, Beaver Dam, Wisconsin
Apple-Cinnamon Quinoa Pancakes
Test Kitchen tip
Apple-Cinnamon Quinoa Pancakes
Prep Time
15 min
Cook Time
5 min
Yield
10 pancakes
Ingredients
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1/3 cup vanilla almond milk
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 medium Gala apple, shredded
- 1 cup ready-to-serve quinoa
- 1 tablespoon butter or canola oil
Directions
- Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa.
- In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts
2 pancakes: 222 calories, 8g fat (2g saturated fat), 43mg cholesterol, 538mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 6g protein. Diabetic exchanges: 2 starch, 1 fat.
Loading Popular in the Community
Loading Reviews
