If you know me or have been around here for any length of time, you know that I’m on a mission to cut sugar, wheat, and processed foods from my family’s diet. I’ve even started my own Healthy Cupboards Facebook group (feel free to join) to give other like-minded people a place to go for support and ideas. Lately, I have been thinking about how to eat quinoa for breakfast, and my latest recipe was a smashing success!
Scroll to the bottom for the quinoa pancakes recipe.
How to Eat Quinoa For Breakfast the Right Way
I made these utterly amazing quinoa pancakes with my own stone ground quinoa flour. To be honest I wasn’t quite sure how they would turn out but they ended up being absolutely delicious!
I know what you are thinking…. “ugh, that sounds like a lot of work!”
I promise it was not hard AT ALL! In fact, my kids beg me for pancakes all the time but I have them on this limited sugar, no wheat flour or processed food regimen so pancakes are usually out of the question. I actually haven’t had any white flour in our house for nearly a year so I have yet to find a pancake that meets all my dietary needs, yet still tastes great. Until now that is. 🙂
How do I get my own stone ground quinoa?
Super easy! I have a stand mixer that allows attachments. I simply use my Mockmill grain mill to get freshly ground quinoa flour in no time at all. We have been buying whole quinoa seeds in our house for a few years now so the leap to quinoa flour was an easy one.
The Mockmill simply attaches to the front of my mixer and that’s it! You add the grain to the hopper, set the desired size, and turn it on. In no time at all, you will have freshly milled flour.
Why am I grinding my own grains?
I recently got a Mockmill because I really want my family to eat better, more quality foods and the only way to really ensure we are getting whole grains with all the nutrients still intact (not processed, bleached, etc.) is to grind them myself.
“A home flour mill may not change the world, but it will change the quality of your life.” – Flour power, Marleeta Basey.
There are so many types of whole grains you can choose to mill yourself, but I chose quinoa as my starter because it was easy to obtain and because it is considered one of the healthiest foods available. It is considered a ‘complete protein’, meaning it provides all nine essential amino acids for good health!
Get a Mockmill and Grind Your Own Flour
Head to Amazon to get a great deal on the Mockmill Grain Mill Attachment. Only $199.00 at the time of this post!
Quinoa For Breakfast with Quinoa Flour and Pumpkin Pancakes
So are you ready for the fluffiest, tastiest, better-for-you-est (totally made that word up, lol) quinoa pancakes you can find?! After making these you will wonder why you haven’t milled your own grains before — they are so tasty!
I will note that there is no sugar of any kind added to these pancakes, which makes them diabetic friendly eaten plain. If you prefer a bit of maple syrup (the real kind) on top, feel free. Also, if you check the labels on your Greek Yogurt, be sure the only ingredient listed is milk so that any sugar that may be in the yogurt is coming purely from the milk and nothing has been added.
- 1/2 cup plus 1 Tbsp canned pumpkin (pure pumpkin, not pie mix)
- 1/2 cup Greek Yogurt
- 1/4 tsp baking soda
- 1/2 cup plus 1 Tbsp fresh milled quinoa flour
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 Tbsp Milk or milk alternative
- 3 eggs
- 1/4 tsp fresh ground salt (my fave is Pink Himalayan)
- Coconut Oil
- Maple Syrup or Honey
- Whisk together pumpkin, yogurt, baking soda, quinoa flour, spices, and milk.
- Whisk eggs and salt in a separate bowl, then fold into pumpkin mixture.
- Heat a large cast iron pan or ceramic skillet over medium heat. Use a bit of coconut oil to prevent sticking as necessary.
- Spoon roughly 1/3 cup batter for each pancake. Don't make them too thick or they won't cook all the way through, about 1/4 inch is the max.
- Cook on each side approximately 2-3 minutes, or when slightly brown.
- Serve with maple syrup, honey, berries, or your choice of topping.
- Look for Greek Yogurt that has one ingredient, milk. This means any sugar is simply from the milk and nothing has been added.
- Quinoa is known for having a bit of a bitter taste, you can get rid of this easily by taking your ground flour and placing it in an even layer on a baking sheet. Bake the flour at 215 degrees for about 2.5 - 3 hours. You'll know it is ready when the bitter smell has dissipated.
Have you ever had quinoa for breakfast or ground your own flour? Let us know your thoughts!
Don’t forget to get your Mockmill!
Thanks to Mockmill for providing me with a great way to better the nutrition of my family. Any purchases made through links on this site may yield a small commission, all opinions are my own.