Monday, October 15, 2012

Quinoa Carrot Cake Pancakes

These pancakes sure are delicious! Sweet, but not overly. Hearty all the while being super healthy. Easy, but more than satisfactory. Any Sunday should be honored by having this meal being served, and since its extremely nutritious, why not make it any day breakfast treat. 

Quinoa Carrot Cake Pancakes: (makes 6 medium)
Adapted from Martha Stuart
1 cup cooked quinoa*
3/4 oat flour
1 tablespoon chia seeds (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg, plus 1 large egg white
1 small carrot, shredded
1/4 cup mashed banana
1/4-1/2 cup milk (of your choice)*
1 teaspoon vanilla
1 tablespoon sweetener (optional)

In a medium bowl, whisk together quinoa, flour, baking powder, cinnamon, carrot, chia (if using dry) sweetener, and salt. In another medium bowl, whisk together egg, egg white, banana, milk, vanilla, and (if using liquid) sweetener, until smooth. 
Add egg mixture to flour mixture and whisk to combine.
Lightly grease a nonstick skillet and heat over medium. Drop batter by heaping tablespoonfuls into skillet (about 4 tbsp ea). Cook until bubbles appear on top, about 2 minutes. Flip and cook for an additional 2 minutes until golden brown. Wipe skillet clean and repeat remaining batter. Serve with honey or sweetened Greek yogurt for that frosted glazed carrot cake taste, delicious!

*Martha says you can also replace the quinoa for brown rice, but I have yet to try that option.
*My batter seemed a little too thick, so I needed a tad bit more milk & just added it by 1 tablespoon at a time. So start with the 1/4 cup and see how your batter is from there.

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