Quinoa Cakes!

These make a wonderful healthy breakfast or anytime snack. These have no flour and no butter, but plenty of taste and texture. The flavor is a mild sweetness that pairs great with maple syrup, fresh fruit, or a touch of Trader Joe’s coco almond butter (I am obsessed with this stuff) and the texture is like a pancake corncake hybrid.

I like to double or triple the recipe if I have a little more time because these do freeze and reheat really well, so you can make a big batch on Sunday and have leftovers for breakfast during the week. To reheat you just use the defrost setting on your toaster followed by the regular setting.

The good sister and aunt that I made these for my sister and nephews last Christmas when staying at their house, and I am happy to report these were kid friendly. I love making these because they taste like a treat on top of being a nutrition powerhouse. Feel free to make them guilt free for yourself and your loved ones!

Total cooking time: 30 minutes

Servings: 4 servings, this recipe can easily be doubled or tripled etc.

Ingredients needed for this well-balanced plate:

• 1/3 Cup of dry quinoa
• 1 Cup of rolled or old fashioned oats
• 2 Tsp. baking powder
• ½ Tsp. salt
• 2 Tsp. cinnamon
• 1 Tbsp. brown sugar
• 1 large egg
• ½ cup plain yogurt
• 2 Tbsp canola oil
• 1 Tbsp. maple syrup
• 1 Tsp. vanilla extract
• Non-stick spray

Steps to cook this well-balanced plate:

Step One: Put 1/3 cup of quinoa in a sauce pot with 1 cup of water and cook for about 15 minutes or until all the liquid is absorbed.

Step Two: While the quinoa is cooking put your cup of old fashioned oats into a blender to make oatmeal “flour”.

Step Three: Combine all of the dry ingredients (oatmeal flour, baking powder, salt, cinnamon and brown sugar) in a bowl. In a separate bowl combine all of the wet ingredients (egg, yogurt, oil, syrup and vanilla).

Step Four: Put a skillet on the stove to preheat over a medium heat, I like to use cast iron for these, but a non-sick would also work.

Step Five: Once the quinoa is done cooking add the quinoa and wet ingredients into the dry ingredients and mix.

Step Six: Spray your skillet with non-stick
spray, I like canola oil spray, and add ¼ cup of
the mixture at a time to the skillet to cook 8 quinoa cakes! If the batter is thick be sure to spread it out a bit so your quinoa cakes cook all the way through.

Nutrition information for this dish:

Based off of two quinoa cakes, be sure to add in your toppings. A layer of yogurt and strawberries on top would be lite and yummy!

Total Calories: 250

Protein: 8g     Carbohydrates: 31g     Total Fat: 10g

Fiber: 3g     Total Sugar: 9g