April 26, 2013 | Breakfast
I woke up this past Tuesday to the fourth week of spring snow storms in Colorado. I don’t mean a simple little shower that melts instantly, I mean temperatures back in the 20s and 30s and several inches of accumulation. My husband was out of town, so it was a wonderful time to stay in my sweats and mess around in the kitchen – really the only way that I tolerate winter weather anymore!I went searching on Tastespotting for some ideas using quinoa (my new favorite food) and found some pancakes from Bakeaholic Mama (which was really Rachel’s recipe) that became my inspiration.I changed things up a bit – I used whole eggs, not part whites, omitted the butter, used whole wheat flour, substituted almond milk and agave for the milk and syrup – and came up with something my own (something a bit healthier).Something that I might add is so good and yet so full of good for me things that this might just become my new breakfast of choice. If you have leftover pancakes, freeze them with a layer of parchment paper or wax paper between the pancakes and then reheat them in the toaster. Here’s to eating breakfast every day!
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- 2 whole large eggs
- ½ teaspoon salt
- ⅓ cup almond milk
- 2 tablespoons agave nectar, or maple syrup
- 1 cup quinoa, (1 cup cooked)
- Combine the flour, and baking powder in a medium bowl. Stir in the eggs, salt, almond milk and agave, then fold in the cooked quinoa.
- Ladle onto a nonstick griddle and cook until puffed and first side is brown; flip pancakes and cook on the other side for about 1-2 minutes. Serve with maple syrup.