Brita Olson | Crumbs
Breakfast is one of my favorite meals. In fact, I like it so much that I’m open to “breakfast” food – any time of the day. Pancakes, of course, are a staple. They are simple and versatile. Here’s a fun mix-up on this classic breakfast item. Add some quinoa! It doesn’t change the flavor much of a good pancake dough, but contributes some extra protein and makes the pancake a bit denser. This is great for an energizing meal to fill you up. Top your pancakes with peanut butter and banana, butter and jam, or the traditional maple syrup.
- 1/2 cup milk
- 3 eggs
- 1 1/2 cups cooked quinoa
- 3/4 cups flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Whisk the milk and eggs together.
- Mix in pre-cooked quinoa.
- Stir in dry ingredients gradually to prevent lumps.
- Whisk until smooth.
- Cook over a lightly buttered hot griddle or fry pan on medium-high.
- Pour about 1/2 cup of batter per pancake. This can be adjusted depending on your pancake size preference. I have the most luck with 4-6 inch diameter pancakes.
- Flip when golden brown, edges are dry, and bubbles have form and popped in batter. I find the best way to judge this is when I can get a spatula under the pancake without misshaping it.
- When both sides are golden brown, serve and enjoy.