Meyer Lemon Quinoa Pancakes
These meyer lemon quinoa pancakes are a thick, fluffy, lemony and sweet gluten free pancake packed with an extra protein boost from the quinoa.
Servings: 2 servings
Ingredients
- ½ cup oat flour
- ¼ cup gluten free baking flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- zest of 1 meyer lemon
- 1 egg
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil melted
- ½ cup milk
- ½ cup cooked quinoa
Instructions
- Heat a pancake griddle over medium heat.
- Combine flours, baking powder, salt and lemon zest in a medium bowl.
- Whisk together egg, vanilla, maple syrup, lemon juice, coconut oil and milk in a small bowl.
- Add the wet ingredients to the dry and stir together with a spatula.
- Fold in quinoa until incorporated.
- Grease the griddle with fat of choice and pour the batter on the pan to form about a 3-4 inch circle. The batter will be a little thick and will need some guidance with a spatula.
- Cook for about 2 minutes until starting to firm up around the edges and bubble in the middle of the pancake, flip and cook on the other side for an additional minute.
Video
Nutrition
Serving: 1SERVING | Calories: 623kcal | Carbohydrates: 101g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 595mg | Fiber: 7g | Sugar: 15g