Here comes your classic pancake recipe, minus everything that makes them so unhealthy. Throw together this fun and fluffy batch of pancakes while utilizing quinoa flour to keep them low-cal. 

Recipe excerpted from High Protein Pancakes, by Pamela Braun. Copyright 2017. Used with permission of publisher, Countryman Press. All rights reserved.


  • 1 cup cooked quinoa
  • 3⁄4 cup quinoa flour
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 1 tbsp melted butter
  • 1⁄4 cup Greek yogurt
  • 2 tbsp 2% low-fatmilk
  • 2 large eggs,beaten
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Fruit preserves, for serving (optional)


  1. Add quinoa, flour, baking powder, and salt to a bowl and mix until well combined.
  2. In a separate bowl, whisk together butter, yogurt, milk, eggs, maple syrup, and vanilla.
  3. Add wet ingredients to dry ingredients and whisk until thoroughly combined. Let batter rest for 2 to 3 minutes.
  4. Spray a nonstick skillet or griddle generously with vegetable oil and heat over medium heat.
  5. Pour batter into skillet using a 1⁄4-cup measuring cup. Cook pancake until sides are set and bubbles form in middle (about 2 to 3 minutes), then flip and cook for another 1 to 2 minutes. Remove pancake and repeat steps with remaining batter.
  6. Serve pancakes with fruit preserves, if desired.
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