My week “vacation” between the end of spring classes and the start of summer session classes was a whirlwind filled with graduation celebrations in Philadelphia, a trip to Cincinnati, and a family wedding. All of it filled with family, friends, and especially, good food!
Coming back to NYC I knew it was time to buckle down again and get ready for class, so I thought why not start my productivity streak with a new blog post! After a week of not so clean eating (I can’t resist Skyline chili and going to Graeters for ice cream at least twice) I decided to make myself a wholesome, protein-packed breakfast after my Memorial Day morning workout. I was inspired by a fellow Teachers College nutrition student (check out her amazing blog www.figsinmybelly.com) and decided to make my own version of her Oatmal “Protein Pancake”.
I’ve had some leftover quinoa flakes in my cabinet for months unsure of what to make with them after a semi-successful cookie experiment. If you haven’t heard of quinoa flakes you’re not alone. Essentially they are just quinoa- that nutty tasting grain that has almost shared the same fanatical following as kale- that has been rolled into thin flakes and are very quick cooking. Nutritionally speaking, a 1/3 cup of dry flakes contains 131 calories, 4.3 grams of protein, and ten percent of your daily fiber. Occasionally I have cooked them as quick oats topped with fruit or nuts, but this never made for a dazzling breakfast. And so I was happy to find an equally fast and nutritous breakfast recipe for this super grain.
Fluffy Quinoa Flake Pancakes- serves 1
- 1/3 cup quinoa flakes
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/2 ripe banana, mashed
- 1 teaspoon chia seeds (to give it some thickness)
- Alternatively, you could make a flax seed “egg” by mixing 1 tablespoon ground flax seed with 3 tablespoons of water and letting sit for five minutes
- Mix all ingredients together until smooth
- Add a touch of butter or coconut oil to a hot pan, and ladle in half of the batter to form a pancake shape
- Let cook on each side for 2-3 minutes and repeat with the remaining batter to make two pancakes
- Spread with your favorite jam, fresh fruit, nut butter, or sweet maple syrup!
While I’ve never considered myself a pancake pro, the fluffy texture and subtle sweetness of this breakfast was a personal victory! And it was made all the more sweeter when topped with the homemade jams from my cousin’s wedding- a perfect pair, just like Max and Ruthie.