Apple-cinnamon Quinoa Pancakes
My daughter and daughter-in-law got me hooked on quinoa and its health benefits. I dressed up a regular pancake recipe to create these delicious apple-cinnamon treats. Sue Gronholz, Beaver Dam, WI
Prep: 15 min. • Cook: 5 min./batch Makes: 10 pancakes
3/4 cup all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 large egg
1 large egg white
1/3 cup vanilla almond milk
2 Tbsp. maple syrup
1 Tbsp. canola oil
1 tsp. vanilla extract
1 medium Gala apple, shredded
1 cup ready-to-serve quinoa
1 Tbsp. butter or canola oil
1. Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa.
2. In a large nonstick skillet, heat the butter over medium heat. Pour batter by ¹₄ cupfuls onto griddle; cook until the bubbles on top of pancakes begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
2 pancakes: 222 cal., 8g fat (2g sat. fat), 43mg chol., 538mg sod., 32g carb. (10g sugars, 3g fiber), 6g pro.
Diabetic exchanges: 2 starch, 1 fat.
Test Kitchen tip: If you can’t find ready-to-serve quinoa, simply simmer 1 cup uncooked quinoa with 2 cups of water, chicken stock or vegetable broth until quinoa is tender and all of the liquid has been absorbed.
Cool before using.