Quinoa Pancakes with Strawberries and Honey

Adapted from PopSugar
Serves: 2 to 3 (makes roughly 12-14 small pancakes)

♦ 1 1/2 cups cooked quinoa
♦ 3/4 cup whole wheat flour
♦ 2 tsp baking powder
♦ 1/2 tsp course salt
♦ 1 large egg, plus 1 large egg white
♦ 1 tbsp unsalted butter, melted, plus more for skillet
♦ 1/3 cup low-fat milk (or substitute, like almond)

Topping of choice:
Honey and strawberries (sliced), for example

Mix together the quinoa, flour, baking powder and salt. Whisk together the egg, egg white, butter and milk in a separate bow, and add the egg mixture to the quinoa – stir to combine thoroughly. If necessary, add a splash of milk if the mixture is too dry.

Heat a large nonstick skillet or griddle over medium-high heat – add a pat of butter, and melt until the butter coats the skillet in a thin layer. Carefully scoop a 2-3 tbsp heap of batter into the pan, using the back of the spoon to flatten. Cook for about 2 minutes, then flip and cook until golden brown on the underside – another 2 to 3 minutes. Off the heat, and move the pancakes to a small plate. Quickly wipe the pan clean, and repeat the process, keeping the heat closer to medium to avoid burning.

Top the pancakes with honey and strawberries, and enjoy!

Read more about this dish and my musical pairing by clicking HERE