This week is already halfway over, and it's barely even truly started for me yet. Over the weekend, my parents came to visit from Pittsburgh, so it was full of lots of good food, good company, and a few tourist attractions - namely the Maid of the Mist at Niagara Falls and a walk through the shops of Elmwood Ave (and the subsequent purchase of fancy flavored coffee beans - expensive, but the apartment smells so delicious every time we grind some up). We had Monday to recover (and go to work) before heading over to Canada on Tuesday for a quick visit (which I will probably talk about later in another post), coming back today. Busy (in a relaxing, vacation sort of way) weeks like this just scream for pancakes like these.
These pancakes are nutty, delicious, and healthy. They don't necessarily need any toppings, being tasty enough on their own, but I found them especially good slathered with a fruity greek yogurt between each layer. Maple syrup or honey is always a good choice.. maybe some freshly whipped cream and berries? Yes.
Because I can't leave well enough alone, and I like to feel like I'm eating dessert at pretty much every meal, I tossed a few dark chocolate chips into two of the pancakes while cooking so that I would have a great finish to my plate of pancakes. Breakfast dessert.
The quinoa packs a punch of protein and fiber, and the greek yogurt lends some moisture and extra protein. I ate these for breakfast three days in a row last week, and now I'm wishing I had some right now.. yum.
Quinoa Pancakes (GF)
3/4 cup quinoa flour (quinoa ground in coffee grinder, if you can't find it)
1/4 cup oat flour
1 t baking soda
4 packets truvia
1/2 t vanilla
1/2 cup plain greek yogurt
1/2 cup milk*
In a small bowl, combine the quinoa flour, oat flour, baking soda, salt, and truvia. Set aside. In a medium bowl, whisk together the vanilla, eggs, and milk. Stir in the greek yogurt. Slowly pour the flour mixture into the milk mixture, until just combined - it will be slightly lumpy!
Pour 1/4 cup of batter onto an oiled skillet. Cook over medium heat until bubbles begin to form. Flip and cook for another minute or two on the other side. Repeat with the remaining batter.
To keep the pancakes warm while cooking the rest, place a sturdy plate (or oven proof dish) into a 200ºF oven.
Serve with a slather of greek yogurt, a drizzle of maple syrup, or fresh whipped cream & berries (or all three.. we don't judge, here).
*I used whole milk, but you can use your favorite, or use a dairy free alternative like almond milk or coconut milk!