Scrumptious High-Protein Quinoa Pancakes

We are big on breakfast at our apartment. When we have the time, usually on weekends, you can bet that there will be fresh pancakes, waffles, biscuits, eggs, or some other delicious breakfast option. Because we eat pancakes so often, we like to try our hand at different varieties. We came across a quinoa pancake recipe from Cooking Classy and decided to give it a few tweaks to make it gluten free, and we loved it. The original recipe produced forty 3" pancakes, so the recipe below is cut in half to produce a more reasonable quantity of pancakes.

Scrumptious High-Protein Quinoa Pancakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Makes 20 small (3") pancakes

Ingredients: 

• 1/3 cup quinoa, rinsed and cooked in 3/4 cups water
• 3/4 cups gluten free flour, or all purpose if not gluten free
• 1 1/4 tsp baking powder
• 1/8 tsp baking soda
• 3/8 tsp salt
• 1/4 tsp cinnamon
• dash of nutmeg
• 6 oz. fat-free Greek yogurt, (feel free to experiment with different flavors)
• 1/4 cup almond milk
• 1 large egg
• 1 1/2 tbs apple sauce
• olive oil for griddle or pan

Instructions: 

1. Boil 3/4 cups water, and add the quinoa. Reduce the heat to medium and simmer the quinoa until cooked through and water has cooked out. 
2. While the quinoa is cooking, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. In a separate bowl, combine the yogurt, almond milk, egg, apple sauce, and cooked quinoa and stir to combine. 
4. Add the wet ingredients to the dry ingredients and whisk to combine. Let sit for 5-10 minutes.
5. Heat a griddle or skillet to medium heat and grease with olive oil. Pour the pancakes onto the griddle and cook until they are bubbling. Flip and cook an additional 2-3 minutes. Top with your favorite toppings and dig in!