Quinoa Protein Pancakes {gf}

by Ellie Betzen | from scratch, mostly in ,

To be brutally honest, as much as I love a good dose of protein powder everyday or sometimes even every other day, I can't justify the lofty prices just to support my "dirty" habit.  I am trying to cut down a bit by alternating with other types of protein even though I love the taste of protein powder.


Most of you already know that I love pancakes and one of my favorite ways to make them is by adding protein powder--which I guess for some people it is arguable whether or not it should even be called a pancake.

Balancing out nutrients in our meals supports great metabolism, muscle repair, and even helps prevent our blood sugar from a huge spike, which would eventually lead to lethargy and fatigue.  As a result, I love to use the supplement to create snacks like pineapple upside down cake and pancakes every now and then.

Despite all of that, I'm glad that curbing our powder consumption is helping our grocery bills.  And I honestly am curious to know whether eating protein powder every single day is all that healthy as companies claim it to be, because some people tend to have it multiple times a day. 


I'm definitely not knocking on the stuff, though!  Believe me...I love it as much as the next {active} person.  But let's face it.  There are times when all we want is a simple breakfast with no additives whatsoever.

It seems that these days all I crave is clean and wholesome food for breakfast.  Food that basically grows from the earth or pops out of our animal friends. 

Read, lots and lots of eggs!  Oh and sorry about that last descriptive sentence, haha. 

And those are the reasons why I came up with this Quinoa pancake recipe.  As opposed to the recipes that use protein powder, this one is extremely pillowy and moist.  The texture is spot on...think Bisquick, for instance.  And the banana taste is hardly detectable.

As dramatic as I sound, I am actually beyond excited to have this recipe in our rotation because it's a great choice for children as well.  I am currently in the process of feeding Selah the food that we eat at the dinner table.  This way we get to include her in the family meal experience and teach her good eating habits.  Thus, we've both been sharing these pancakes for what seems like every morning for the past week, heh!

And the verdict?  

She loves them!  I'm not sure if she's biased because I'm her mom, but you know what they say...kids--or this case, babies--are brutally honest.  :)  I hope you enjoy these if you give them a try! 


Quinoa Protein Pancakes {gf}

Makes 2 servings | 8 pancakes


  • 1 medium-large banana
  • 1 whole egg+2 egg whites
  • 5 TBSP quinoa flour (see *** note below)
  • 3/4 tsp baking soda
  • 1 TBSP ground flax seeds
  • 2 TBSP milk (I used soy)
  • oil to spray


  1. For this recipe it is best to use a processor, blender, or anything that purees food.  Heat a large pan or skillet on medium heat and spray with the oil. 
  2. Move quickly to make the batter while the pan heats up.  Mix the banana and eggs in the processor until it liquifies. 
  3. Add the rest of the ingredients and pulse it just a few times so it all mixes well enough, but don't over process it. 
  4. Pour about 1/4 C of batter onto the pan and repeat the process.  You can also make them smaller or larger, depending on your preference.  Once they bubble up they're ready to flip!  Transfer to a plate and add your favorite toppings.

***I used raw, whole quinoa and pulverized it in the Magic Bullet.  I processed approximately 4 TBSP of whole quinoa, which resulted in 5 TBSP of quinoa flour.  Don't be intimidated by the darkened color of the pancakes since quinoa produces a darker color than other flours, like white flour.  To make this process time efficient and simple, I have the quinoa flour ready to go.


Do you sometimes question protein powders? 

What are your protein staples for breakfast?