Quinoa Protein Pancakes
These healthy Quinoa, Coconut & Clementine Pancakes are a delicious sugar- and gluten-free breakfast option for busy mornings!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 6 pancakes
- 2/3 cup oat flour store-bought or 1 1/2 cups rolled oats blended in a Magic Bullet or food processor
- 2 eggs
- 1 ripe banana mashed
- 1/3 cup Greek yogurt
- 1/4 cup hemp hearts
- 1/2 cup cooked quinoa
- Juice of one clementine
- Zest of half a lemon
- 1 tbsp shredded unsweetened coconut
- Olive oil and/or butter for frying (about 1-2 tbsp)
In a large mixing bowl, beat/whisk all ingredients together until well blended.
Meanwhile, heat a large griddle or frying pan over medium heat. Add olive oil or butter, waiting until it is completely melted or heated.
With a 1/4 cup measure, scoop pancake batter and pour onto hot surface. Cook for about 2 minutes per side, until bubbles begin to form on the surface. Flip and cook for another 3-4 minutes until pancakes are cooked through. Cook no more than 3-4 pancakes at a time.
Continue until batter is all gone and stack pancakes one on top of another. Enjoy with coconut chips, shredded coconut or maple syrup. Can be eaten plain on the go; keeps up to 5 days in the fridge.