Quinoa Pancakes...Healthy, Easy, and Delicious!

We just started another food challenge. It took both my husband and me to convince my daughter to do another food challenge. Not too long ago, she had a reaction to some new foods, and she's been trigger-shy to try anything new. However, I'm really trying to get in more foods before our next allergist appointment so that I can brainstorm with him about what steps to take next!

Soooo....we began challenging quinoa today! And the first recipe was AWESOME! Seriously, if you like pancakes but you think they are too sugary and "weak," then this is the recipe for you! Notice there's only one pancake left....

I found it on Martha Stewart's webpage. Here's the recipe:


Organic Quinoa Pancakes

• 1 cup cooked quinoa 
• 3/4 cup white wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt (I used about 1/4 tsp of table salt)
• 1 large egg, plus 1 large egg white
• 1 tablespoon unsalted butter, melted, plus more for skillet (I used organic canola oil)
• 1/4 cup low-fat milk (I used whole milk)
• 2 tablespoons pure maple syrup, plus more for serving 
• Fresh fruit or fruit preserves (optional), for serving

Directions:

1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.