These pancakes are nutty, delicious, and healthy. They don’t necessarily need any toppings, being tasty enough on their own, but I found them especially good slathered with a fruity greek yogurt between each layer. Maple syrup or honey is always a good choice.. maybe some freshly whipped cream and berries? Yes.
Because I can’t leave well enough alone, and I like to feel like I’m eating dessert at pretty much every meal, I tossed a few dark chocolate chips into two of the pancakes while cooking so that I would have a great finish to my plate of pancakes. Breakfast dessert.
The quinoa packs a punch of protein and fiber, and the greek yogurt lends some moisture and extra protein. I ate these for breakfast three days in a row last week, and now I’m wishing I had some right now.. yum.
- 3/4 cup quinoa flour (quinoa ground in coffee grinder, if you can't find it)
- 1/4 cup oat flour
- 1 tsp baking soda
- pinch salt
- 4 packets truvia
- 1/2 tsp vanilla
- 1/2 cup plain greek yogurt
- 1/2 cup milk (I used whole milk, but choose your favorite)
- 2 eggs
In a small bowl, combine the quinoa flour, oat flour, baking soda, salt, and truvia. Set aside.
In a medium bowl, whisk together the vanilla, eggs, and milk. Stir in the greek yogurt. Slowly pour the flour mixture into the milk mixture, until just combined - it will be slightly lumpy!
Pour 1/4 cup of batter onto an oiled skillet. Cook over medium heat until bubbles begin to form. Flip and cook for another minute or two on the other side. Repeat with the remaining batter.
To keep the pancakes warm while cooking the rest, place a sturdy plate (or oven proof dish) into a 200ºF oven.
Serve with a slather of greek yogurt, a drizzle of maple syrup, or fresh whipped cream & berries (or all three.. we don't judge, here).