Are you ready to elevate your breakfast game with a delightful twist on traditional pancakes? Say hello to Cinnamon Sweet Potato Quinoa Pancakes! These fluffy, nutrient-packed pancakes are not only a feast for the eyes but also a wholesome way to start your day. Combining the earthy sweetness of mashed sweet potatoes with the nutty flavor of quinoa and a hint of cinnamon, this recipe is perfect for anyone looking to indulge in a guilt-free treat. Whether you're cooking for yourself or impressing guests, these pancakes will have everyone asking for seconds. Get ready to flip your way to a delicious morning!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup mashed sweet potatoes
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (or almond milk)
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine the cooked quinoa, mashed sweet potatoes, and eggs. Mix thoroughly until well incorporated.
- Add cinnamon, baking powder, and salt to the mixture. Stir until all dry ingredients are evenly distributed.
- Gradually pour in milk while stirring, creating a smooth pancake batter. The consistency should be slightly thick but pourable.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Allow pancakes to cook for 2-3 minutes until small bubbles form on the surface.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adding more butter or oil to the pan as needed.
- Serve warm with optional toppings like maple syrup, Greek yogurt, chopped nuts, or additional cinnamon.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet before serving.
Tips
- Prep Ahead: To save time in the morning, cook your quinoa and mash your sweet potatoes the night before. This way, you can whip up your pancakes in just 10 minutes!
- Consistency Matters: If your batter is too thick, add a splash more milk to achieve the perfect pourable consistency. This ensures your pancakes cook evenly and come out fluffy.
- Don’t Rush the Heat: Make sure your skillet is preheated to medium heat before adding the batter. This helps to create a nice golden-brown crust while keeping the inside moist.
- Experiment with Toppings: While maple syrup is a classic choice, consider adding fresh fruit, a dollop of Greek yogurt, or a sprinkle of nuts for added texture and flavor.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated in a toaster or skillet for a quick breakfast any day of the week!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 95mg
