Quinoa Whole Wheat Greek Yogurt Pancakes The Healthiest Pancakes I’ve Ever Made Prep Time: 20 minutes Yield: 14 5-inch pancakes Ingredients 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 Blueberry Sauce 2 1/2 cups fresh or frozen blueberries 4 1/2 Tbsp agave nectar 1 Tbsp lemon juice 2 tsp cornstarch Directions 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. cookingclassy/2013/03/quinoa-whole-wheat-greek-yogurt-pancakes-the-healthiest-pancakes-ive-ever-made/
Posted on: Wed, 10 Dec 2014 09:39:40 +0000
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