Whenever we make quinoa for one of our favorite dishes, I usually make 2 cups of it so that we have leftovers for pancakes. The girls LOVE them and they are a good way to give them a protein-filled breakfast! I have to admit, though, that I never measure, so play with the recipe until you get it the way you like it. I just wanted to post it so you would have an idea of what I do. I use a bunch of eggs because they are so good for you, but if you want the pancakes to be more crispy and less eggy, don't use as many :)
Ingredients:
1 cup cooked quinoa
4 eggs
1/2 tsp. cinnamon
1/2 tsp. sea salt
pinch of sucanat or whatever sweetener you like (I don't use much since we are putting syrup on them to eat them)
1/2 tsp. vanilla
handful of raisins
dash of coconut oil (or whatever oil you prefer) for frying
Directions: Mix all ingredients together in a bowl. Heat coconut oil in skillet until hot. Drop spoonfuls of batter into the oil, turning pancake over when one side is brown. Serve with maple syrup.
This post is part of KK's SUYL breakfast recipes
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