Vanilla & Cinnamon Quinoa Pancakes

Feature Image
Description

Try this delicious, protein-rich breakfast option to kick-start your mornings. Quinoa provides all 9 essential amino acids to help give you energy and keep you satisfied longer.

Cooking level
Beginner
Contains
eggs, sesame, tree nuts
Recipe tags
Breakfast
Rice & Grains
Vegetarian
Pescatarian
Beginner
1-30 minutes
Servings
4 pancakes
Prep time
10 minutes
Cook time
10 minutes
Total time
20 minutes

What you’ll need

  • Medium mixing bowl
  • Small mixing bowl
  • Handheld mixer
  • Large skillet
  • Spatula

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ cup cooked quinoa*
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • Pinch of salt
  • 1 egg or flax egg
  • 1 cup unsweetened nut milk*
  • 1 tbsp. vanilla extract
  • 1 tbsp. maple syrup
  • 2 tbsp. coconut oil* (or enough to grease the skillet)

Optional topping:

  • Nondairy yogurt
  • Fresh fruit (such as berries* or bananas)
  • Something crunchy (such as shredded coconut* or pumpkin seeds*)
  • Something drizzly (such as nut butter,* maple syrup, or tahini)

*Important note: Berries, coconut, nut butter, nut milk, pumpkin seeds, and quinoa may be triggering during flare-ups.

Disclaimer: Information purposes only. The recipes and grocery guides are not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional regarding any medical or health-related diagnosis or treatment options.

Cooking steps

1

Combine 1½ cups gluten-free all-purpose flour, ½ cup cooked quinoa, 2 tsp. baking powder, 2 tsp. cinnamon, and pinch of salt in a medium mixing bowl. Use a handheld mixer to beat until smooth.

1

In a small bowl, combine 1 egg or flax egg, 1 cup unsweetened nut milk, 1 tbsp. vanilla extract, and 1 tbsp. maple syrup until well-mixed. Pour contents of the small bowl into the medium bowl containing the other ingredients and blend until a solid batter is formed.

1

Melt 2 tbsp. coconut oil in a large skillet over medium heat. Pour about ⅓ cup of pancake batter onto the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

1

Serve the pancakes immediately and enjoy with desired toppings.

Nutritional information

(per serving)

Serving: 1 pancake

Calories: 339

Total fat: 12 g

Saturated fat: 6.8 g

Cholesterol: 47 mg

Sodium: 42 mg

Carbohydrate: 49 g

Fiber: 3 g

Sugar: 4 g

Protein: 9 g

Need help managing your Crohn’sUC?

If you’d like to explore treatment options to help manage your symptoms, reach out to your gastroenterologist.