Food Faith Fitness · by Taylor Kiser★ 4.5 (2)
Blueberry Gluten-Free Pancakes With Quinoa And Lemon
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 14%
CARBS 40G78% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER24G TOTAL SUGAR
FAT 3G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with oat flour, quinoa, and Greek yogurt, studded with blueberries and brightened with lemon. High in protein and gluten-free, they make a satisfying breakfast.
mainamericaneggs🥣 mixer🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup oat flour (105 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup nonfat vanilla Greek yogurt
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- zest of 1 large lemon
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- 1 1/2 cups fresh blueberries
- 2 large eggs (separated)
- 1 large egg white
- Honey or maple syrup (for serving)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 14%
CARBS 40G78% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER24G TOTAL SUGAR
FAT 3G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 179mg
- Total sugar
- 24g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.