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Whole Wheat Quinoa Pancakes

(2)
  2 reviews
  • 25 min prep time
  • 50 min total time
  • 6 ingredients
  • 9 servings
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Craving pancakes? Start your day with a quinoa-wheat take on hearty pancakes.

Bake-Off® Contest 46, 2013
Lynn Connors
Thornton, Pennsylvania

1
cup uncooked quinoa, rinsed, well drained
1
cup Pillsbury BEST® Whole Wheat Flour
2
teaspoons baking powder
1
can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk
1
egg
1
jar (12 oz) triple berry preserves

Steps

  • 1 Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
  • 2 Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
  • 3 Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
160mg
7%
Total Carbohydrate
74g
25%
Dietary Fiber
3g
11%
Protein
8g
8%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license. Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013
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