Apple Walnut Quinoa Flour Pancakes

I started in on breakfast quinoa, and now I just can’t stop. I made quinoa flour pancakes. Not only that–apple walnut quinoa flour pancakes.

I love good pancakes, but I rarely eat them because, like muffins or donuts, it’s kind of like having cake for breakfast. Not such a healthy start.

Although these taste decadent in the end, you can eat easy knowing they’re full of healthy ingredients.

Apple Walnut Quinoa Flour Pancakes

1 cup quinoa flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

2/3 cup water

2 eggs

1 small apple, diced

1 small handful of chopped walnuts

 

 

Put all ingredients together and mix. The batter will be thick, but if it seems too thick just add a little extra water. Put a small amount of coconut oil in a pan and heat, then add a couple of spoonfuls of batter. The batter’s thick enough that you’ll want to spread it out in the pan a bit. Let it get nice and golden on that side, then flip it and make sure it’s cooked through.

I topped mine with some peanut butter and honey–delicious! Next time I’ll make sure I have shredded coconut on hand and maybe some real maple syrup.

You’ll notice there’s no sugar in the pancake recipe. I figure by the time you’ve got the fruit in there and you add a topping like I did (especially if that topping is syrup), you don’t need extra sugar.

 

These are really hearty, filling pancakes. I’m plenty full after two small ones.

The best part? Sky’s the limit when it comes to flavor combinations. What I’m thinking for next time: chocolate banana, by adding a heaping tablespoon of raw cacao to the batter, then placing banana slices on the pancakes after I’ve got the first side cooking in the pan.

Try these and let me know what you think! I’m thrilled with these and will probably be making it a regular weekend breakfast treat for us.