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Breakfast Quinoa-Banana-Hemp Pancakes Recipe

Quinoa-Hemp Pancakes

Breakfast: Quinoa-Banana-Hemp Pancakes

From C&J Nutrition

Notes

  • Use leftover quinoa from Day 9.
  • Makes 3 pancakes: eat 2 for this meal and save 1 for a snack on Day 11.
  • Breakfast Quinoa-Banana-Hemp Pancakes Recipe

    Ingredients

    1. 1/2 cup cooked quinoa
      2 egg whites
      1/2 mashed banana
      1/4 teaspoon cinnamon
      Dash of salt
      Dash of nutmeg
      2 teaspoons coconut oil
      2 teaspoons hemp seeds
      1 tablespoon peanut butter
      1/2 cup grapes, quartered

    Directions

    1. Whisk together quinoa, egg whites, banana, cinnamon, salt, and nutmeg.
    2. Heat coconut oil over medium heat in a medium skillet; allow butter to warm for 1 to 2 minutes, or until bubbling.
    3. Pour the batter into 4-inch rounds.
    4. Cook for 3 minutes on each side, or until cooked through and lightly golden on each side.
    5. Spread peanut butter over two of the pancakes and top with grapes and hemp seeds.
    6. Save the remaining pancake for a snack on Day 11.

    NUTRIENT TOTALS
    Calories: 321.5
    Protein: 13.3 grams
    Carbohydrates: 33.7 grams
    Dietary Fiber: 4.233 grams
    Total Sugars: 14.6 grams
    Total Fat: 16.5 grams
    Saturated Fat: 6.702 grams
    Sodium: 81.4 milligrams

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