Hi guys! How’s your day going so far? It’s been a great one over here. Not only do I have this great recipe for nutrient-dense quinoa pancakes to share, I’ve taught one Zumba class so far (one to go!) and I was offered a job teaching barre classes. Exciting to see some things in motion. 🙂
Also fun: this hibiscus plant. It made the trek out here to Tucson, even though I was convinced it died two years ago. My nana had been telling me this entire time it was still alive and to keep watering it, and whaddaya know. She was right, as usual. 😉
Now let’s talk about some breakfast.
I’ve been rocking and rolling on the meal prep lately, and it has helped a LOT. We’ve done a pretty good job minimizing restaurant adventures (as tempting as they may be) and eating most meals here at home. This week, the Pilot grilled an extra batch of chicken for salads, I chopped fresh veggies and made granola, and Livi and I have been enjoying the glorious farmers’ market produce. I realized that there’s something I haven’t prepped in quite a while: quinoa.
There are a couple of reasons for this: 1) the Pilot kinda hates it (and kept it a secret from me for years haha) and 2) I never ended up using all of it. At the end of the week, there was still a bit of quinoa still lingering untouched in the fridge.
I decided to see how it would work in some pancakes, and I may have created a new breakfast monster. These quinoa pancakes are high in nutrition, perfect with some preserves or maple syrup, and have a light, fluffy texture.
Let me know if you give them a try!
A delicious and nutrient-dense breakfast option.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 4 1x
- 1 1/2 cups cooked quinoa
- 1/2 teaspoon baking powder
- 2 eggs
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 teaspoon honey
- Pinch of sea salt
- In a large bowl, combine all ingredients until well-mixed.
- Heat a large skillet on medium-low heat and add some butter or coconut oil to the pan.
- Using a measuring cup, scoop the batter into 4 pancake shapes in the pan.
- Cook for 2-3 minutes on the first side, until set and golden, before flipping to cook 1-2 minutes on the other side.
- Serve with fresh berries, preserves and/or pure maple syrup.
- This is a great option to use leftover prepare quinoa!
- Make a large batch and freeze to quickly reheat for breakfast during the week.
Some of my favorite uses for quinoa are here + these quinoa trail mix muffins. 🙂
Have a wonderful afternoon <3
What’s your staple breakfast? The egg burrito will always have my heart.