Nutty Quinoa Breakfast Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2/3 cup Quinoa Flakes1 1/2 cups water2 tbsp light peanut butter1 egg1 tbsp flax seeds (optional)
Bring water to a boil in a small sauce pan. Once boiling, add quinoa flakes and reduce heat. Cook until flakes form a mash. Remove from heat.
While warm, stir in the peanut butter. Let cool slightly.
Once cool enough to handle, stir in the egg and any optional toppings you would like to add - flax seed, nuts, berries, raisins, etc. (Just make sure you account for what you add in the calorie tracker. My recipe includes flax seeds in the count).
Divide recipe into 4 equal amounts and shape into cakes. In a large skillet, brown the cakes on both sides.
Serve with jam or syrup - just like pancakes.
Serving Size: Makes 4 cakes
Number of Servings: 4
Recipe submitted by SparkPeople user KITHKINCAID.
While warm, stir in the peanut butter. Let cool slightly.
Once cool enough to handle, stir in the egg and any optional toppings you would like to add - flax seed, nuts, berries, raisins, etc. (Just make sure you account for what you add in the calorie tracker. My recipe includes flax seeds in the count).
Divide recipe into 4 equal amounts and shape into cakes. In a large skillet, brown the cakes on both sides.
Serve with jam or syrup - just like pancakes.
Serving Size: Makes 4 cakes
Number of Servings: 4
Recipe submitted by SparkPeople user KITHKINCAID.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 6.3 g
- Cholesterol: 46.3 mg
- Sodium: 50.5 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.6 g
- Protein: 5.1 g
Member Reviews