By: Merritt Watts
Quinoa CakesThese pancakes are the Clark Kent of the breakfast world: Though they may look average, they have a super(food) twist. They're made with cooked quinoa, a grain-like seed that's packed with protein and fiber.
Their powers? Making this meal much more filling than your average pancake breakfast.
Testers have used the recipe as a base to make their own extra-healthy pancakes by adding flaxseed, using gluten-free flour, or serving them with fruit, such as mashed figs, instead of syrup.
Related: Martha's Best Comfort Food Recipes
Quinoa Cakes
Yield: Makes About 12
Ingredients:
1 cup cooked quinoa or brown rice
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
Fresh fruit or fruit preserves (optional), for serving
Related: 38 Delicious Slow Cooker Recipes to Try
Directions:
1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
More from Martha Stewart:
Quickest Chicken RecipesFavorite One-Pot Meals for the Family
54 Savory and Sweet Apple Recipes
Simple and Satisfying Soup Recipes
