Oatmeal Quinoa Pancakes
Start your morning off right with these hearty and nutritious Oatmeal Quinoa Pancakes! Packed with rolled oats and protein-rich quinoa, these gluten-free pancakes are both soft and satisfying, offering a wholesome twist on a breakfast classic. Lightly sweetened with maple syrup and infused with warm cinnamon and vanilla, each bite is bursting with comforting flavors. Quick and easy to prepare, this recipe comes together in just 25 minutes, making it perfect for busy mornings or laid-back weekends. Serve them hot and topped with fresh fruit, a drizzle of extra maple syrup, or a dollop of creamy yogurt for a balanced and delicious start to your day. With their high fiber content and natural ingredients, these pancakes are a feel-good treat the whole family will love!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup cooked quinoa
- 1 cup almond milk (or other milk of choice)
- 1 large egg
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 0.5 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 1 tablespoon coconut oil (or butter) for cooking
Instructions
Add the rolled oats to a blender or food processor and blend until they form a fine flour consistency.
In a large mixing bowl, combine the oat flour, cooked quinoa, baking powder, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the almond milk, egg, maple syrup, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry mixture, stirring gently until combined. Let the batter rest for 5 minutes to allow it to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and add the coconut oil or butter to coat the surface.
Scoop 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to gently spread the batter into a circular shape if necessary.
Cook the pancakes for 2-3 minutes on one side, until bubbles form and the edges look set. Flip and cook for an additional 2-3 minutes, until golden brown and cooked through.
Repeat the process with the remaining batter, adding more coconut oil or butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, additional maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 28.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 564 mg | 43% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
