Quinoa breakfast pancakes with honey peaches
Fluffy yogurt pancakes made with cooked BADIA Quinoa and topped with warm cinnamon honey peaches.
Ingredients
Everything you need
1 cup
All-purpose flour (for the quinoa pancakes)
1 tsp
Baking powder (for the quinoa pancakes)
½ tsp
Baking soda (for the quinoa pancakes)
¼ tsp
Sea salt (for the quinoa pancakes)
? cup
Plain yogurt (for the quinoa pancakes)
? cup
Water (for the quinoa pancakes)
2
Large eggs, at room temperature (for the quinoa pancakes)
1 tsp
BADIA Pure Vanilla Extract (for the quinoa pancakes)
2 tbsp
Honey, plus more for serving (for the quinoa pancakes)
1 cup
Cooked BADIA Quinoa, cooled (for the quinoa pancakes)
As needed
Coconut oil or butter, for cooking (for the quinoa pancakes)
2
Large ripe peaches, diced (for the honey peaches)
1 tsp
BADIA Cinnamon (for the honey peaches)
½ cup
Cane sugar (for the honey peaches)
1 tsp
Orange zest (for the honey peaches)
1–2 tbsp
Water (for the honey peaches)
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together yogurt, water, eggs, BADIA Pure Vanilla Extract, and honey. Add wet ingredients to dry ingredients and whisk until smooth. Fold in cooked BADIA Quinoa.
- Cook the Pancakes: Heat a large skillet over medium heat and lightly coat with coconut oil or butter. Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for an additional 1 minute, until golden and cooked through. Transfer to a plate and keep warm.
- Make the Honey Peaches: In a saucepan over medium heat, combine peaches, BADIA Cinnamon, cane sugar, orange zest, and water. Cook for 5–8 minutes, stirring occasionally, until peaches are soft and syrupy.
- Serve: Serve pancakes warm topped with honey peaches, yogurt of choice, and a drizzle of honey or maple syrup.
