Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Quinoa Greek Yogurt Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 13%
CARBS 20G59% OF CAL
1G FIBER5G SUGAR13G OTHER
FAT 3G21% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made from quinoa flour and Greek yogurt, naturally sweetened with maple syrup. A gluten-free breakfast that doesn't sacrifice texture or taste.
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View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½ cup quinoa flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼-½ teaspoon salt (depending on your preferences)
- 6 ounces plain non-fat Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup milk (I used unsweetened vanilla almond milk)
- 1 whole pasture-raised egg
- 2 tablespoons maple syrup or 1 tablespoon honey
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 13%
CARBS 20G59% OF CAL
1G FIBER5G SUGAR13G OTHER
FAT 3G21% OF CAL
1G 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
- 20m
- Sodium
- 181mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.