Get ready to transform your breakfast routine with a mind-blowing twist on traditional pancakes! These Meyer Lemon Quinoa Pancakes aren't just another morning meal - they're a culinary adventure that combines protein-packed quinoa, zesty Meyer lemons, and pure breakfast magic. Imagine biting into a fluffy, tangy pancake that's not only incredibly delicious but also nutritionally supercharged. Whether you're a health enthusiast, a foodie looking for something unique, or just someone who loves an extraordinary breakfast, these pancakes will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1/2 cup flour
- 2 large eggs
- 1/4 cup milk
- 1/4 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Begin by gathering all the ingredients: 1 cup of cooked quinoa, 1/2 cup of flour, 2 large eggs, 1/4 cup of milk, 1/4 cup of Meyer lemon juice, 1 tablespoon of Meyer lemon zest, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- In a mixing bowl, combine the cooked quinoa, flour, baking powder, and salt. Stir the dry ingredients together until they are well mixed.
- In another bowl, whisk together the eggs, milk, Meyer lemon juice, and Meyer lemon zest until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a small amount of oil or butter if desired.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges start to look set, about 3-4 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- Serve the Meyer lemon quinoa pancakes warm, drizzled with maple syrup or topped with fresh fruit, if desired. Enjoy your delicious and nutritious breakfast!
Tips
- Use freshly cooked and slightly cooled quinoa for the best texture - warm quinoa can make your batter too wet.
- Don't overmix the batter! Lumpy batter leads to lighter, fluffier pancakes. Mix just until ingredients are combined.
- For extra zestiness, add a bit more Meyer lemon zest than the recipe calls for.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
- Keep pancakes warm in a low-temperature oven (around 200°F) while cooking the entire batch.
- For an extra protein boost, serve with Greek yogurt or a sprinkle of chopped nuts.
- If the batter seems too thick, add a splash more milk to achieve the perfect consistency.
- Let the batter rest for 5 minutes before cooking to allow flour and quinoa to absorb liquid.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 9g
Fat: 7g
Saturated Fat: g
Cholesterol: 95mg
