Whole Wheat Quinoa Pancakes
1 cup uncooked quinoa, rinsed, well drained
Nonstick cooking spray
1 cup Pillsbury BEST™ Whole Wheat Flour
2 tablespoons baking powder
1 (14 oz.) can Fat Free Sweetened Condensed Milk
1 (12 oz.) jar Orchard's Finest Northwest Triple Berry Preserves
Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with no-stick cooking spray; heat to 350ºF.
Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around the edges. Turn; cook other side 2 to 3 minutes or until golden brown.
Meanwhile, in 1 1/2 quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.
Serving Size (1 serving), Calories 350 (Calories from Fat 20), Total Fat 2g (Saturated Fat g, Trans Fat g), Cholesterol 25mg, Sodium 160mg, Total Carbohydrate 74g (Dietary Fiber 3g, Sugars 29g), Protein 8g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.