Do you love breakfast foods like I do? Waffles, pancakes, eggs, bacon, oatmeal…I could on for a while. I love breakfast food for any meal of the day. Growing up, my mom would make breakfast for dinner a lot. These Peanut Butter Quinoa Pancakes are healthy, yummy, and perfect for any time of day. This recipe makes quite a few pancakes so you can keep them in the fridge for the week or freeze some for when you have a breakfast food craving.
How was your weekend? It was deer hunting opener which is a big deal here in Minnesota. I am not much of a hunter…ok, I do not do guns or butchering things AT ALL. I prefer my meat to be ready to go and not see the process…eek. The husband was off hunting with his dad and brother over the weekend and I spent some time with the ladies of his family. I also finally had some time to work on developing recipes. There will be a few new ones coming your way this week! Last weekend I tested a few recipes that were all flops. SO frustrating but it happens.
Onto the pancakes! These Peanut Butter Quinoa Pancakes are gluten free, pack over 11 grams of protein per serving, and are fairly low in sugar. Quinoa is often referred to as a superfood because of all the nutrients packed into the tiny little grains (Ok, technically they are seeds). You can enjoy 3 pancakes for 185 calories! You can top these with the classic maple syrup and butter, nut butter, bananas, or berries.
If you haven’t used quinoa flour before that’s ok! This was a first for me too! It is light, makes the pancakes fluffy, and is super healthy. Bob’s Red Mill makes an organic quinoa flour which is what I used to make these pancakes. You can order it online by clicking here OR look for it in the natural foods area of your grocery store. If you follow my blog, you have heard me talk about PB2 Powdered Peanut Butter. You can find it online by clicking here OR by looking in your grocery store in the peanut butter aisle.
Find PB2 and Bob’s Red Mill Quinoa Flour through my affiliate links on Amazon!
Make a batch of these and enjoy breakfast all week!
- 1 cup quinoa flour (I use Bob's Red Mill)
- 1 cup PB2 powdered peanut butter
- 2 tsp baking powder
- 2 tbsp brown sugar
- 2 eggs, lightly beaten
- 2 cups milk (I use vanilla cashew or almond milk)
- 1 tsp vanilla extract
- butter or cooking spray for the pan
- To a mixing bowl, add quinoa flour, powdered peanut butter, brown sugar, and baking powder. Use a whisk to combine all of the dry ingredients.
- To the dry ingredients add 2 eggs (already lightly beaten), milk, and vanilla extract.
- Whisk until combined well. You will still have some small lumps in the batter.
- Heat a nonstick pan to medium low.
- Grease the pan before pouring the batter. I prefer to melt a little but of butter and use a silicone pastry brush to spread it on the surface of the pan.
- When the pan is hot, start making the pancakes. I used a ¼ cup measure to pour each pancake.
- Let the pancakes cook on the first side for 60-90 seconds, until bubbles start to form across the whole surface. Flip and cook for an additional 60 seconds.
- Repeat until you have made all of the pancakes.
- Using the ¼ cup measure you will get 16-18 pancakes.