Nutrimeal and Quinoa Pancakes (Topped with Warm Berries!)

Delicious and Healthy Pancake Recipe

Courtesy of Thrive Team member Barbara Leach of Phoenix, AZ

Healthy and low glycemic pancake recipe to spice up your breakfast tableLooking for a healthy but delicious alternative to your normal flour pancakes in the morning? You’ve come to the right place!

We’ve long advocated the use of USANA Health Science’s Nutrimeal as a healthy, low-glycemic substitute for traditional flour in pancake recipes. Nutrimeal comes in chocolate, strawberry, and vanilla flavors (as well as the mild Nutrimeal Free option) and is a great way not only to give your pancakes some nice flavor, but to get the extra protein, fiber, and other health benefits that Nutrimeal brings to the table as well (pun intended!).

But Thrive Team’s resident gourmet chef, Barbara Leach, takes it a step further and adds quinoa to her take on a classic Nutrimeal pancake recipe. Give it a try today and let us know what you think in the “comments” area below!

Nutrimeal & Quinoa Pancake Recipe

What you’ll need:

  • 1/3 cup almond milk
  • 1 large organic egg
  • 3 scoops Nutrimeal (I used Nutrimeal Free in this one)
  • 3 tablespoons cooked quinoa
  • 2 teaspoons Fibergy Plus

Mix well and cook in coconut oil. We made one large 6″ pancake rather than the three small. Top with about 1/4 cup warm mixed berries. Oh, yeah!

Background Story on this Recipe by Barbara Leach

As many of you know my husband is faced with some serious health challenges on top of his Type II Diabetes. One of my biggest objectives is helping him stay as nutritionally healthy as possible (he won’t eat much) and his doctors have taken him off his Essentials and other nutritionals, at least temporarily. That being said, he loves and will eat his Nutrimeal pancakes almost every morning. I do amp them up with Fibergy; however, this morning as I am mixing up the traditional recipe. I am thinking about how I can get some extra nutrition into him — light bulb — I stirred about 3 tablespoons of cooked quinoa into the batter and when serving topped them with warmed mixed berries (blueberries, blackberries, and strawberries) (DO NOT MICROWAVE AS THAT KILLS THE ENZYMES). Quinoa contains high amounts of iron, calcium, B vitamins and magnesium. It has soluble and insoluble fiber and a complement of amino acids that makes it an ideal food source, ALSO he benefited from the added antioxidants from the fruit.

NOTE: Cook slowly as this process took a bit longer to get cooked through. I had them myself — fabulous. Now I can head off to work knowing I’ve given him and me a healthy start to our day.

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