Imagine starting your day with a breakfast that's not just delicious, but also packed with superhero-level nutrition! These Superfood Chocolate Quinoa Pancakes are about to revolutionize your morning routine, transforming an ordinary breakfast into an extraordinary culinary adventure. Forget bland, boring pancakes – this recipe combines the rich decadence of chocolate with the protein-packed punch of quinoa, creating a breakfast that will make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup whole wheat flour
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 eggs
- 2 tablespoons honey or maple syrup
Instructions
- In a large mixing bowl, combine the whole wheat flour, cocoa powder, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate bowl, beat the eggs thoroughly. Add the almond milk and honey (or maple syrup), and mix until smooth and well incorporated.
- Gently fold the cooked quinoa into the wet ingredients, ensuring it is evenly distributed throughout the mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some small lumps are okay. Let the batter rest for 3-5 minutes to allow the flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of coconut oil.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface. Cook each pancake for 2-3 minutes, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm. Repeat the process with remaining batter.
- Serve warm, optionally topped with fresh berries, a drizzle of maple syrup, or a sprinkle of extra quinoa for added texture.
Tips
- Quinoa Prep: Make sure your quinoa is completely cooled before adding to the batter to prevent it from cooking further and becoming mushy.
- Batter Consistency: Let the batter rest for 3-5 minutes before cooking. This allows the flour to absorb the liquid, resulting in fluffier pancakes.
- Heat Control: Medium heat is crucial. Too high, and you'll burn the outside while leaving the inside undercooked. Too low, and you'll end up with pale, soggy pancakes.
- Don't Overmix: Stir the batter just until combined. Overmixing can lead to tough, dense pancakes.
- Perfect Flip Technique: Wait for small bubbles to form and the edges to look dry before flipping. This ensures a golden-brown exterior and perfectly cooked interior.
- Keep Them Warm: If cooking in batches, keep finished pancakes in a warm oven (around 200°F) to maintain their temperature and texture.
- Get Creative with Toppings: Try topping with fresh berries, a dollop of Greek yogurt, or a sprinkle of cacao nibs for extra superfood power!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 70mg
