Apple Spice Quinoa Pancakes
Try this Apple Spice Quinoa Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 cup skim milk
- 1 teaspoon freshly ground nutmeg
- 2 tablespoons oil (i use canola)
- 1 teaspoon coarse salt
- 2 cups cooked and cooled quinoa
- 1 and 1/2 cups whole wheat flour
- 4 tablespoons ground flax seed
- 2 large eggs plus 2 egg whites
- 4 tablespoons pure maple syrup
- 2 michigan jonagold apples diced small (3-4 cups)
- Carbohydrate 3.96516141349136 g
- Cholesterol 0.837083332007824 mg
- Fat 1.07753183303699 g
- Fiber 0.723319979476929 g
- Protein 1.24749908223647 g
- Saturated Fat 0.20615284148422 g
- Serving Size 1 1 -24 pancake (31g)
- Sodium 139.115099778954 mg
- Sugar 3.24184143401443 g
- Trans Fat 0.0633114749850878 g
- Calories 29 calories
1. In a medium bowl, whisk together quinoa, flour, baking powder, salt, cinnamon, nutmeg, and flax seed. In another medium bowl, whisk together egg, egg white, oil, milk, and syrup. Add egg mixture to flour mixture and whisk to combine. Fold in chopped Michigan apples. 2. Lightly coat a nonstick skillet or griddle with oil and heat over medium to medium-low heat. Drop batter by approximately 1/4 cup portions onto hot skillet. Pat the batter down slightly to flatten (it is a thick batter). Cook for 2-3 minutes (or until bubbles form and stay), flip, and cook for 2-3 more minutes or until golden brown. 3. Serve with butter, more chopped Michigan apples, applesauce, cinnamon or maple syrup.
