Cooked Quinoa Pancakes with Mango Compote

This post has been sponsored by RIVIANA Foods. All thoughts and opinions are my own

These Cooked Quinoa Pancakes are the perfect way to start your day right! Added cooked quinoa creates pancakes that are both soft and hearty at the same time. Not only do you get a different taste and texture, but also a good amount of nutrients!

Cooked quinoa pancakes? Oh yes! If you love quinoa and pancakes, you’ll absolutely love this combination. Quinoa adds an amazing, slightly crunchy, but still soft texture. It also gives the pancakes a delicious, nutty flavor. One of my favorite things about this recipe is how simple it is to make. If you read my blog, you probably already know that I’m all about simplicity! Save now and get the recipe whenever you’re ready to make it! Quinoa is one of my favorite seeds, and I was so happy when I discovered Success® Boil-in-Bag Quinoa!

SUCCESS BOIL-IN-BAG QUINOA

It’s super quick, and easy to make. The convenient BPA-free boil-in-bag is ready in just 10 minutes! Such a great option for busy days! Success quinoa is packed with protein, all nine essential amino acids, and is a great source of fiber. It provides great taste and minimizes clean up! I picked up my Success Quinoa at Kroger, which always seems to have the best prices and choices here in Atlanta! Plus, it’s also super convenient and I always find everything I’m looking for there! Now, you can save $0.50 when you download the coupon to your shopper card! Success® also has various other Boil-in-Bag options such as Brown Rice, White Rice, and Basmati! #CookingwithSuccess

COOKED QUINOA PANCAKES INGREDIENTS

Success Boil in Bag Quinoa (you’ll need 1 packet which makes about 1 1/2 cooked quinoa)

Flour (you can use all purpose, whole-wheat, spelt, oatmeal flour etc)

Eggs

Almond milk

Honey or maple syrup

Pure vanilla extract

Baking soda

THE BENEFITS OF ADDING QUINOA

Quinoa is naturally gluten free. If you choose to use a gluten-free flour in this recipe, you’ll get a 100% gluten-free pancake recipe! Quinoa is also high in protein, fiber, it contains amino acids and has more vitamins than many other grains. Adding quinoa to your pancake recipe adds such a nutritional boost!

CAN I FREEZE PANCAKES

Absolutely! I love making a big batch of it and freeze it for busy mornings! Simply place them on a baking sheet, cover with plastic wrap or foil and place in the freezer. Once the pancakes have frozen, you can easily stack them up and place in a ziplock bag. You can reheat them in the toaster, oven or a microwave!

 EASY MANGO COMPOTE

This easy mango compote is such a great addition to the pancakes! You can use either fresh or frozen mangos and make it in less than 15 minutes! The mango compote makes a great topping for pancakes, waffles, ice cream and more!

Let me know if you make these cooked quinoa pancakes yourself! Don’t forget to pick up Success Quinoa at your local Kroger! Comment here or use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page and subscribe to my blog!

Cooked Quinoa Pancakes with Mango Compote

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 1/2 cup flour (wheat or gluten-free)

1 cup cooked Success Quinoa

1 cup almond milk

2 eggs, large

2 tbsp honey or maple syrup

1 tsp pure vanilla extract

`1/2 tsp baking soda

1/2 tsp apple cider vinegar

MANGO COMPOTE

2 cups mango, chopped (frozen or fresh)

1 tbsp maple syrup

1/4 cup water

juice of 1/2 lemon

 

Instructions

1. Pour about 4 cups of water into a saucepan. Add 1 bag of Success Quinoa. Bring water to boil and boil for 10-12 minutes. Remove bag with fork and drain. Cut open bag and empty cooked quinoa into a bowl. Fluff with fork and let it cool.
2. Meanwhile, prepare the mango compote. Add mango, 1/4 cup of water, maple syrup and lemon juice. Cook over a medium heat, allowing it to reduce, for 8-10 minutes, stirring often.
3. Whisk almond milk, eggs, maple syrup, vanilla and apple cider vinegar. Stir in the flour, cooked quinoa and baking soda until mixed.
4. Heat up lightly greased non-stick pan. Once hot, drop 1/4 cup of batter on the pan. Cook until the edges look dry and bubbles begin to form on the center or sides.
5. Transfer to a plate and top with mango compote.