I know I’ve been slacking in the healthy foods posts lately, so hence this nutritious yet delicious post. I always try to eat a healthy breakfast and lunch and I usually count calories of those meals then for dinner I’m more lax and don’t keep track and I always have dessert. It seems like a waste of time probably to keep track half the day then not the other but it’s what works for me. I admire those of you that can eat really healthy all day long every day, maybe someday I will get there but most likely not =). My favorite pancakes will likely always be the oat flour pancakes I have posted, but I wanted something even healthier than those. Something with more fiber, protein, vitamins and nutrition. I’ve also been trying to find more ways to incorporate quinoa into my diet and I thought these would be a great option. These are not only packed with nutrition but they are also pleasantly tasty and completely satisfying. You know when things are super healthy, how they can sometimes be pretty gross? Not the case with these. I love these pancakes and when they are topped with yogurt and blueberry sauce, oh yum. Nutritious food has just been given a whole new outlook.
If you are more into a sweeter topped stack of pancakes you can use vanilla yogurt along with the blueberry sauce to top these pancakes or just use more blueberry sauce. I tried these both with the maple syrup and the blueberry and it was definitely the blueberry syrup for me. It was also great to see how much my kids loved these healthy pancakes, they devoured them in no time. I love when I can feed my family such a nutritious meal they thoroughly enjoy.
If you are looking for a high protein breakfast I would definitely go the Greek yogurt topping route as that will increase the amount of protein, and add luscious creaminess. It will come to about 20 grams of protein per two pancakes when topped with about 3 1/2 Tbsp of the Chobani Greek yogurt (it had the highest protein content from the selection at the grocery store, at 18g per 6 oz so that’s why I chose Chobani. Also, it’s one of my favorites). Serve it with a side of 3 cooked egg whites and you have wonderful, high protein meal. Enjoy!
- 1 1/2 cups cooked quinoa (prepared according to directions on package)
- 1 1/2 cups white whole wheat flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 12 oz. fat-free plain Greek yogurt (1 1/3 cups, I used Chobani)
- 1/2 cup low-fat milk or almond milk
- 3 large egg whites
- 3 Tbsp applesauce
- 3 Tbsp agave nectar
- butter, for griddle
- 14 oz. fat-free plain or vanilla Greek yogurt, for topping
- 2 1/2 cups fresh or frozen blueberries
- 4 1/2 Tbsp agave nectar
- 1 Tbsp lemon juice
- 2 tsp cornstarch
- Preheat an electric griddle to 375 degrees. In a large mixing bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a separate mixing bowl whisk together 12 oz. Greek yogurt, milk, egg whites, applesauce and agave nectar until well combine, stir in cooked quinoa. Add wet mixture to dry mixture and whisk just until combine. Lightly butter preheated griddle and pour a slightly heaping 1/4 cup batter onto griddle at a time, spread batter into an even layer in a circular round, about 5-inch wide (I just did this using the back of the measuring cup). Cook until bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm with Greek yogurt and blueberry sauce or maple syrup.
- For the blueberry sauce:
- Whisk together blueberries, agave nectar, lemon juice and cornstarch in a small saucepan until cornstarch is well blended. Bring mixture to a boil over medium-high heat, stirring frequently. Allow to boil until thickened, about 30 seconds, stirring constantly. Remove from heat and allow to cool.
- Recipe Source: Cooking Classy