July 12, 2022

Ingredients

  • 1 cup organic cooked quinoa

  • 3/4 cup organic Einkorn Flour

  • 2 tsp baking powder

  • 1/2 tsp sea salt

  • 1 large egg, plus 1 large egg white (organic, pastured)

  • 1 tbsp unsalted organic grass-fed butter, melted

  • 1/4 cup organic grass-fed whole milk

  • 2 tbsp organic coconut nectar or maple syrup

  • Instructions

  1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to quinoa mixture, whisking til combined.

  2. In a non-stick skillet, melt a little coconut oil over medium to medium-high heat. Drop batter by the heaping tablespoonful into the skillet. Cook until bubbles appear on top, approximately 2 minutes. Flip cakes and cook until golden brown on the underside, 1-2 minutes.

  3. Serve with maple syrup, fresh fruit, or preserves.

  4. Makes 12 pancakes.

  5. Can be made ahead of time. Freeze cooked pancakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in toaster.

Nutrition Info (per pancake)

73 Calories

2 g Fat

2.5 g Protein1

2 g Carbs

0.5 g Fiber