– Vegetarian – Gluten Free – Refined Sugar free – Dairy Free – Soy Free – Nut Free – High Protein –
As you probably know by now, I am obsessed with pancakes – but the healthy kind. I almost always use ground up oatmeal as a base in all my hot cake recipes…. So this time I decided to use leftover cooked quinoa in my fridge to mix it up. I don’t know how many times I have leftover quinoa just sitting in a container ready to to be used. This is the perfect way to use that incredible healthy and delicious grain!
I feel so light and healthy after eating these bad boys…. Or should I say ‘good’ guys…. These pancakes are loaded with protein to stabilize those blood sugars first thing in the morning. By eating lots of protein first thing in the morning, your less likely to crave excessive sugar later in the day.
Let’s talk toppings! Normally I like some 0% Greek Plain Yogurt with my pancakes… That being said, lately I am trying to really cut down on my dairy intake. Feel free to still use the Greek Yogurt option. I love it! As for a dairy-free alternative, I found some Greek Styled Hemp (Tempt) Yogurt in Greenville, South Carolina. If they carried that yogurt here in Vancity, I would surely use that! Today I also loaded these hot cakes with unsweetened apple sauce. This is starting to become my new form of maple syrup. Nothing is wrong with delish honey, agave syrup or maple syrup, but the apple sauce is a whole new flavour worth trying. Also don’t forget to add lots of your favourite fruit and superfood toppings such as shredded coconut, hemp seeds, chia seeds, bee pollen, cacao nibs, almond butter… Anything!
I recommend doubling this recipe if you plan on making some for your friend or significant other. While it says 4-6 pancakes, I gobble all of those up in less than ten minutes… I’m all about the big breakfast portions (they keep me full while I am at the gym). Plus, breakfast is the most important meal of the day 😉 Enjoy!