Do you love pancakes? I do! Problem is they don’t love me. Something about them zaps me of energy. Maybe it’s the sugar. Maybe it’s the processed white flour. Regardless, a pancake breakfast has always guaranteed me a mid-morning energy dive.
These quinoa pancakes are the answer. They’re made with naturally gluten-free quinoa flour and are sweetened with maple syrup. They have a slightly sweet, mildly nutty flavor and a fluffy texture. I love the taste, especially if served with maple syrup, date paste or a fruit compote.
If you are looking for an IHOP pancake experience, be warned. This is not the pancake for you. However, if you like your food to taste hearty and wholesome, these pancakes deliver.
I’ve got my mother to thank for my appreciation of nutritious food. As a child, while my friends were enjoying Wonder Bread, Twinkies and Hostess Cupcakes, my mom was pushing whole grain breads and a steady supply of fruits and vegetables. Admittedly, I yearned for their colorfully packaged sugar bombs. Now I appreciate being raised to enjoy the flavors and textures of foods in their whole or minimally processed forms. My mom was a woman ahead of her time.
How wholesome and nutritious are these pancakes? Check out this table showing the comparison between two 5″ pancakes: this quinoa recipe and a more standard one made with butter, egg and all purpose flour.
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I like to analyze the nutrient content of foods to show you that plant-based foods tend to have the components of a healthy, disease risk-minimizing diet. This comparison shows what is so often the case. Plant-based foods often are:
- rich in protein, calcium and iron
- relatively low in calories
- low in saturated fat
- devoid of cholesterol
These pancakes are a plant-strong winner! Now get cooking!