Pancakes are one of the hardest dishes to master when you have any dietary restrictions (at least for me it is). One of the best reasons to enjoy Quinoa is because it has a high-protein content, which makes it a great cholesterol-free and low-fat source of protein. 1 cup of cooked Quinoa contains 8.14 grams of protein. It is also Gluten-Free, which makes it great for people with Celiac’s disease or those who are gluten intolerant.
I don’t use any sweeteners in this recipe, however, feel free to add any sweeteners that you would like. If you’re clean eating, you can add a desired amount of flavored whey protein powder (again, keep in mind that Quinoa is packed with protein, so you don’t want to over do it.)
3 cups cooked Quinoa
3/4 cup Almond Milk
3/4 cup Egg Whites
3 teaspoons Baking Powder
Place the Quinoa, almond milk and eggs into the blender. Blend on MED speed until the mixture is fully blended/liquefied. Add in the baking powder (and optional sweetener) and pulse for another 30 seconds or so.
Cook the pancakes to your desired shape. Enjoy!