Quinoa Pancakes with Warm Berry Topping

Quinoa Pancakes with Warm Berry Topping

Prep Time

20 Mins






Vegetarian, Diabetic, Gluten-Free, Low Sodium, Lactose Free
Pancakes made with quinoa, almond milk, sweet honey and protein then topped with a warm fresh mixed berry topping


1 1/4 cups cooked quinoa
1/2 cup unsweetened almond milk (or skim or soy milk)
1 whole egg (cage-free)
2 egg whites (cage-free)
1 Tbsp. honey (or maple syrup or coconut nectar)
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 cup mixed berries (fresh or frozen)
2 Tbsp. orange juice


1. In a blender combine the quinoa, milk, egg and egg white, honey, vanilla, baking soda, and cinnamon. Blend until smooth.
2. Coat a large skillet liberally with oil spray and heat over medium heat.
3. Add the batter to the skillet in scant 1/4 cup scoops and spread the batter with the back of a spoon (the batter will make 6 pancakes total). Cook until golden brown and dry in the center, 3 to 4 minutes per side.
4. Heat the berries with the orange juice in a small saucepan or in the microwave. Mash the berries with a fork during cooking to create a sauce.
5. To serve, place 3 pancakes on each plate and top with half the berry mixture.

Nutritional Information

  • Total Fat: 5g
    • Saturated Fat: 1g
  • Cholesterol: 95g
  • Sodium: 140g
  • Protein: 13g
  • Total Carbohydrate: 45g
    • DietaryFiber: 6g
    • Sugar: 16g