Breakfast: Quinoa-Banana-Hemp Pancakes
From C&J Nutrition [1]
Notes
Ingredients
- 1/2 cup cooked quinoa
2 egg whites
1/2 mashed banana
1/4 teaspoon cinnamon
Dash of salt
Dash of nutmeg
2 teaspoons coconut oil
2 teaspoons hemp seeds
1 tablespoon peanut butter
1/2 cup grapes, quartered
Directions
- Whisk together quinoa, egg whites, banana, cinnamon, salt, and nutmeg.
- Heat coconut oil over medium heat in a medium skillet; allow butter to warm for 1 to 2 minutes, or until bubbling.
- Pour the batter into 4-inch rounds.
- Cook for 3 minutes on each side, or until cooked through and lightly golden on each side.
- Spread peanut butter over two of the pancakes and top with grapes and hemp seeds.
- Save the remaining pancake for a snack on Day 11.
NUTRIENT TOTALS
Calories: 321.5
Protein: 13.3 grams
Carbohydrates: 33.7 grams
Dietary Fiber: 4.233 grams
Total Sugars: 14.6 grams
Total Fat: 16.5 grams
Saturated Fat: 6.702 grams
Sodium: 81.4 milligrams
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American