Make a batch of these gluten-free pancakes ahead of time and warm up for meals or snacks during the week! They are so flavorful and even better when topped with a little guacamole. Your whole family will love them!
Ingredients: 2.5 c cooked quinoa, cooled 4 c baby kale, chopped into small pieces 3 large eggs, beaten ½ tsp salt 1 small onion, chopped ½ c chives, chopped ¾ c Parmesan, grated 2 cloves garlic, minced ¾ c almond meal or GF bread crumbs olive oil spray
Preparation: 1. Combine quinoa, eggs, Parmesan, chives, and salt in a bowl and set aside. 2. Spray skillet with olive oil spray and heat over medium. Add onions and garlic, stir, and cook for 3 minutes. 3. Add kale to skillet and cook until kale is soft and bright green, 4. To quinoa – add kale mixture, almond meal (or bread crumbs) and mix well. Refrigerate for 1 hour. 5. Spray skillet again with olive oil spray* and heat over med-high heat. 6. With wet hands, form patties and cook in skillet until golden brown (approximately 5 minutes on each side). 7. Remove patties and drain on paper towels. Serve immediately.
*If you prefer crunchier pancakes, coat bottom of skillet with 2 TBS grape seed or olive oil – this increases calories to 180 and fat to 10gm.
Nutrition Facts: Calories 160 Fat 8gm Carbs 13gm Fiber 2gm Sodium 250mg Protein 9gm
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