Whole Wheat and Quinoa Pancakes – a delicious recipe with maple syrup, cornstarch mixed, whole wheat flour, quinoa flour, baking powder, cinnamon ground. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the berries, maple syrup and cornstarch in a small saucepan.
2
Bring to a boil at high, then reduce to low to main a gentle simmer for about 2 minutes.
3
Turn off the heat.
4
Meanwhile In a large bowl, mix together the whole wheat flour, quinoa flour, baking powder, and cinnamon.
5
Add the sugar or replacement if desired, mix well.
6
Mix in the milk and egg.
7
Stir just until smooth.
8
Heat a large skillet or griddle coated with cooking spray over medium heat.
9
Scoop the batter by large spoonfuls onto the griddle, and cook until the bubbles form and the edges are dry.
10
Flip, and cook until browned on the other side.
11
Repeat with the remaining batter.
12
Top pancakes with maple syrup-berries and vanilla yogurt.
13
Serve and enjoy!
467
kcal
Calories
5
g
Fat
62
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup berries frozen or fresh, 2 tablespoons maple syrup, 1 teaspoon cornstarch mixed 1 teaspoon water, 1 cup whole wheat flour, and more.
Yes, Whole Wheat and Quinoa Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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