Quinoa Pancakes My Way: Protein-Packed & Delicious!

Elevate your breakfast routine with these nutritious and protein-packed quinoa pancakes. Infused with the delectable flavors of cottage cheese and vanilla, and topped with fresh berries and almonds, this recipe is the perfect way to start your day on a healthy and delicious note.

Ingredients

🌾 2 cups quinoa rinsed well
💧 1 cup water
🥚 2 eggs
🥣 1 cup cottage cheese (shown in a small glass bowl)
🌿 1 teaspoon Molina Mexican Vanilla Blend
🧈 1 tablespoon unsalted butter for cooking + extra for topping
🍓 Fresh strawberries for serving
🫐 Fresh blueberries for serving
🌰 Shaved almonds for garnish
🍯 Honey to drizzle

Instructions

1- Rinse the Quinoa:

• Place 2 cups of quinoa in a glass measuring container. Rinse thoroughly under running water, using a metal strainer, until the water runs clear to remove any bitterness. Drain well.

2- Blend the Ingredients:

• Transfer the rinsed quinoa into the transparent plastic blender cup of your Ninja blender system. Add 1 cup of water and blend until smooth.
• Add 2 eggs, 1 cup of cottage cheese, and 1 teaspoon of Molina Mexican Vanilla Blend to the mixture. Blend again until fully incorporated and the batter is smooth.

3- Prepare the Pan:

• Heat a Caraway brand non-stick pan over medium heat. Once hot, melt 1 tablespoon of unsalted butter in the pan.

4- Cook the Pancakes:

• Pour about ½ cup of the batter into the pan to form each pancake. Cover the pan with a lid, likely from Caraway or a similar cookware, to help the pancakes cook through evenly. Cook for approximately 2 minutes.
• Remove the lid, flip the pancake using a silicone spatula/turner, and continue cooking for another 2 minutes until golden brown. Repeat this process with the remaining batter.

5- Serve:

• Stack the cooked pancakes on a white ceramic serving plate.
• Top each stack with a pat of additional unsalted butter.
• Garnish with sliced fresh strawberries and fresh blueberries.
• Sprinkle with shaved almonds and drizzle generously with honey.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Yields 4 pancakes (2 stacks for 2 people)
Calories per Serving: ~340
Nutrition per Serving: Protein: 19g, Carbohydrates: 32g, Fiber: 4g, Fat: 15g, Sugars: 9g
Equipment: Measuring pitcher/container (glass), Strainer/sieve (metal), Blender cup/personal blender jar (part of Ninja blender system), Blender base/motor (Ninja brand, metallic grey and black), Spatula (silicone, grey), Non-stick pan (Caraway brand, grey with black handle), Lid (black, likely cast iron or similar), Spatula/turner (silicone, grey), Serving plate (white ceramic), Butter knife (silver, decorative handle), Spoon/fork (gold-colored)

Cooking Tips:

• Thorough Rinsing: Ensure quinoa is rinsed well to avoid any bitterness in your pancakes.
• Blending for Smoothness: Achieve a smooth and even pancake batter by blending the quinoa with water before adding other ingredients.
• Covering While Cooking: Use a lid to cover the pan while cooking to help steam and cook the pancakes evenly.

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Quinoa Pancakes