The teenager has started swim conditioning…
This is just the warm up for actual swim season…
This means he is hungry… already… hungry… All.The.Time.
Since he is “regular” school this year too, he’s suddenly realizing that the ability to eat throughout the day is gone. So breakfast has become quite important to him. However he doesn’t have a ton of time in the am for a big meal.
He is also super health conscious so it needs to be healthy.
And of course taste good.
So we were looking for fast, filling, healthy and tasty…
Enter in these quinoa pancakes.
If you’ve been reading my blog for a while you know I am a lover of quinoa. Fortunately my family shares my love and doesn’t mind too much being the subject of quinoa recipe experimentation.
These are tasty little pancakes, can be made in a big batch ahead of time and kept in the fridge or even frozen for a quick breakfast. They are great with butter and syrup or with some peanut butter as you run out the door. Everybody loves these and they’re so easy, they’re definitely becoming a breakfast staple in our house.
Here’s what you’ll need
3/4 Cup Flour (you can use white or whole wheat)
2- tsp Baking Powder
1- Cup Cooked Quinoa- cooled
1/2 -tsp Cinnamon
1/2 Cup of Milk
Coconut Oil or butter for cooking.
In a mixing bowl combine your flour, baking powder, and cinnamon. Add in the quinoa, vanilla, milk and applesauce. Break your eggs in a separate bowl and mix them up then add them in. Mix everything together until it is nicely blended.
Now heat up your pan or griddle and give it a little dab of coconut oil or butter.
I use a 1/4 cup to scoop out the batter. But you can make them bigger or smaller if you’d like. Cook them over medium/low heat until they are nice and golden brown on both sides.
Top them off with your favorite pancake toppings and enjoy!
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