It doesn’t matter what time of year it is, pancakes are always a big thing around our house. Not so much for me, as I generally prefer a savory breakfast, but for the boys and Skye.
They love them so much that I usually get cheers when I make them. (Which it typically at least once or twice a week.)
Of course, I’m always looking for ways to make them healthier.
Today’s Almond Flour Quinoa Pancakes are definitely healthier than many pancakes I’ve made, but the kids don’t seem to mind.
Though they aren’t quite as light as pancakes made with traditional flours, I love that they are packed with nutrition AND I still get cheers!
What’s a breakfast staple around your house?
- 1 cup toasted quinoa flour
- 1 cup almond flour
- 1 cup cooked quinoa
- ¼ cup coconut palm sugar or sweetener of choice
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 egg or flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
- 1 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- In a medium bowl whisk together quinoa flour, almond flour, cooked quinoa, sweetener, baking powder and sea salt. In a large bowl whisk together egg, milk and vanilla. Add flour blend and stir until well combined.
- Heat a non-stick griddle to medium heat and spray with organic canola oil. Using a ¼ cup measure, add pancakes. Cook for 3 to 4 minutes, until golden brown and flip. Cook for 4 more minutes. Serve warm.