Quinoa Almond Flour Pancakes
Try this Quinoa Almond Flour Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 4 tablespoons coconut oil
- 1 cup cooked white quinoa (4.7 ounces)
- 1 cup almond flour (1.9 ounces - i used honeyville)
- 1/2-1 cup almond milk depending on consistency desired
- Carbohydrate 4.33583348597697 g
- Cholesterol 2.85833333001956 mg
- Fat 7.43179979093871 g
- Fiber 0.00110416666666667 g
- Protein 2.36604208059119 g
- Saturated Fat 6.27413781204621 g
- Serving Size 1 1 servings (16 pancakes) (80g)
- Sodium 75.1935363713953 mg
- Sugar 4.33472931931031 g
- Trans Fat 0.433551083296052 g
- Calories 92 calories
Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ ¼ cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.
