Photos by By Deb Alperin / Getty
Recipe excerpted from High Protein Pancakes, by Pamela Braun. Copyright 2017. Used with permission of publisher, Countryman Press. All rights reserved.
Directions:
Add quinoa, flour, baking powder, and salt to a bowl and mix until well combined.
In a separate bowl, whisk together butter, yogurt, milk, eggs, maple syrup, and vanilla.
Add wet ingredients to dry ingredients and whisk until thoroughly combined. Let batter rest for 2 to 3 minutes.
Spray a nonstick skillet or griddle generously with vegetable oil and heat over medium heat.
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.
Serve pancakes with fruit preserves, if desired.
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