Quinoa Breakfast Series #3

Dessert for brek? I’m always down for that.

Now I am well aware of all the protein pancake recipes floating around the internet, and I have tried most of them! I have really struggled to find a gluten free recipe that both tastes nice and holds its form well. All too often the little pancakes shrink to become dry and flat when they are taken off the heat.

I experimented a lot to get the final recipe below. I think that it has a really nice balance of flours, including carbs, proteins and fats in the mix, and the final product holds its shape really nicely. Not to mention it tastes like a moist, berrylicious, flapjack bomb, and keeps you full for so long!

Quinoa Protein Pancakes

  • Servings: 2
  • Time: 20mins
  • Difficulty: easy
  • Print

The perfect protein pancake.

-Gluten free – Low GI – Dairy free option

Ingredients

  • 1 cup of cooked quinoa
  • ½ cup almond flour
  • 3 tbsp. gluten free oats
  • ½ cup milk (substitute with a coconut milk or almond milk for a dairy free alternative)
  • 1 banana
  • 1 serving protein powder (+-40g)
  • 1 tsp. vanilla
  • 2 eggs
  • 2 tbsp. baking powder
  • pinch of salt
  • tsp. xylitol (optional)
  • water (if needed to loosen up the mixture a bit)
  • Coconut oil for cooking

Directions

Combine all of the ingredients in a blender or nutribullet and blitz away! Cook on a lightly greased pan, and flip when little bubbles appear in the pancakes. I topped mine with some blueberries that I just simmered in a bit of water, vanilla extract and xylitol. Get funky with what you’ve got in your kitchen kids!


2 thoughts on “Quinoa Breakfast Series #3

  1. Pingback: KITCHEN

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