the little hedgehog: Quinoa Pancakes

"Good morning mama! Can you make pancakes?" said little man in a bright and chipper voice.

How can I resist when I am woken up with such a cute and cheerful request from my little man?!? Well, if I am going to make pancakes and just happen to have some extra prepared quinoa in the fridge that is just waiting to be used...this is the perfect recipe! Hubby and I both love quinoa pancakes and I especially like that there is the added bonus of protein and fiber from the quinoa. These pancakes definitely have more substance to them and (I think) they are super filling! I can usually only eat 2!

I got the recipe from good ol' Martha Stewart and here is the ingredient list and directions below!

Quinoa Cakes (via Martha Stewart)

Ingredients

1 cup cooked quinoa or brown rice (I use Trader Joe's Organic Multi-Colored Quinoa or organic quinoa from the bulk section at our local health food grocery store, Sprout's)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
*I also add about 1 teaspoon of vanilla extract*
I also use coconut oil on the griddle vs butter or oil

Directions

In a medium bowl, whisk together quinoa, flour, baking powder, and salt.

Little man is a great helper in the kitchen!

In another medium bowl, whisk together egg, egg white, butter, milk, (vanilla extract, if using) and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

Once mixed, you batter will be thick and really fluffy!

Lightly coat a large nonstick skillet or griddle with butter (or coconut oil, which hubby and I think adds an extra yummy "oomph" of flavor) and heat over medium-high. Drop batter by heaping spoonfuls into skillet.