Quinoa and Egg White Pancakes
Quinoa and Egg White Pancakes This is my breakfast nearly every morning I just love it!!!

Recipe makes 2 servings I leave half in the fridge for the next morning to reduce preparation time.

  • 250ml of Golden Eggs - Egg Whites or 9 egg whites
  • 1/2 - 1 teaspoon Baking Powder (leave out for thin crepe style pancakes) 
  • 2 teaspoons - 9g Natvia
  • 50ml A2 No Fat Milk
  • Pinch of Sea Salt
  • 1/3 cup Flaked Quinoa
  • 1/4 tablespoon Organic Melrose Coconut Oil or Baking Paper
  • 1/4 cup Frozen Blueberries 

  1. Measure out all ingredients. 
  2. Place egg whites, baking powder, 2 teaspoons (6g) natvia, milk, sea salt and quinoa in a blender or magic bullet and mix for around 20 seconds.
  3. Heat pan to medium heat ( I like to use a pancake pan) wipe coconut oil in pan or put down baking paper and spoon in half (or a 1/4 if you would like to make 2 thin ones for one serving) the batter mixture making sure it is still mixed evenly. 
  4. Cook pancake until bubbling on top and flip over to cook other side.
  5. Serve on a plate and squeeze fresh lemon juice over the pancake, add blueberries and sprinkle with remaining stevia.
  6. You can roll it, slice it, however you like it enjoy it. Sometimes I ilk to scramble it the pan to make it more like a hot oat breakfast (just make sure you do not overcook it! :)
Quinoa and Egg White Scrambled Pancakes
To make this a lower carbohydrate and higher protein balance reduce or remove the blueberries. 


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