Quinoa Pancakes

I recently (at 33 years old) learned I am gluten-intolerant and have begun exploring gluten-free cooking. We love pancakes in my house, and I created this recipe to fill the void. We all gobble them down!

Step: 1

Grease a griddle or large skillet and preheat over medium heat.

Step: 2

Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.

Step: 3

Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

Per Serving: 138 calories; protein 4.9g; carbohydrates 17.3g; fat 5.6g; cholesterol 61.9mg; sodium 241.1mg.

Eat best breakfast to continue the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and not want likely grab a snack out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your refrigerator next to the sweet drink or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.