Whole Wheat Quinoa Pancakes

2 Ratings

2 Reviews

Prep 25 min
Total 50 min
Ingredients 6
Servings 9

Craving pancakes? Start your day with a quinoa-wheat take on hearty pancakes. MORE+ LESS-

By Pillsbury Kitchens

Updated September 11, 2014

Bake-Off® Contest 46, 2013

Lynn Connors

Thornton, Pennsylvania

Ingredients

cup uncooked quinoa, rinsed, well drained

cup Pillsbury BEST® Whole Wheat Flour

teaspoons baking powder

can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk

egg

jar (12 oz) triple berry preserves

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 20

% Daily Value

Total Fat: 2g; 3%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 160mg; 7%
Potassium: 320mg; 9%
Total Carbohydrate: 74g; 25%
Dietary Fiber 3g 11% Sugars 29g
Protein: 8g

% 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;