Quinoa (cooked): 100g (1/2 cup), Whole wheat flour: 30g (1/4 cup), Baking powder: 2g (1/2 tsp), Cinnamon: 2g (1/2 tsp), Salt: 1g (1/4 tsp), Egg: 50g (1 large), Milk (1% fat): 60ml (1/4 cup), Greek yogurt: 60g (1/4 cup), Honey: 10g (2 tsp), Vanilla extract: 2ml (1/2 tsp), Banana: 100g (1 medium, sliced, for topping), Almonds: 15g (2 tbsp, sliced, for topping), Olive oil: 5ml (1 tsp for cooking)
1. Cook 50g dry quinoa according to package instructions to yield 120g cooked quinoa. Let cool slightly. 2. In a bowl, combine 30g whole wheat flour, 2g baking powder, 2g cinnamon, and 1g salt. 3. In another bowl, whisk together 1 egg, 60ml milk, 60g Greek yogurt, 10g honey, and 2ml vanilla extract. 4. Stir in the cooked quinoa. 5. Pour the wet ingredients into the dry ingredients and stir until just combined. 6. Heat a non-stick skillet over medium heat and lightly coat with olive oil. 7. Pour 1/4 cup of batter for each pancake. 8. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. 9. Serve warm topped with 100g sliced banana and 15g sliced almonds.
