Quinoa Pancakes

Name: Quinoa Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: North America, American, Canadian, low‑calorie American, simple American pancakes
Ingredients: 200 g cooked quinoa; 100 g almond flour; 1 tbsp baking powder; a pinch salt; 125 g Blueberries; 3 egg whites; 100 g lactose‑free yogurt (3.5% fat); 1 vanilla bean (aroma); 10 g coconut oil

Prep: 15min

| Servings: 8 | Cook: 10min

These low‑carb pancakes deliver an extra portion of protein in the morning – keeping you full for longer!

Ingredients

200 g cooked quinoa
100 g almond flour
1 tbsp baking powder
a pinch salt
125 g Blueberries
3 egg whites
100 g lactose‑free yogurt (3.5% fat)
1 vanilla bean (aroma)
10 g coconut oil

Instructions

1.
Combine quinoa, almond flour, baking powder and salt in a large bowl.
2.
Wash the blueberries. In another bowl whisk together egg whites and yogurt until creamy; then fold into the quinoa mixture along with vanilla aroma and blueberries.
3.
Heat a little coconut oil in a pan and pour 2 tbsp of batter per pancake. Cook over medium heat for 3 minutes, flip and cook until golden brown on the other side – this uses all the oil and batter efficiently.
4.
Serve the low‑carb quinoa pancakes with Greek yogurt and fresh berries.