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Nutrition Facts
Serving Size 86 g
(Approx. 11 Servings)
Amount Per Serving
Calories 120 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 95 mg 4%
Total Carbohydrate 21 g 7%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 6 g
Vitamin A 2% Iron 6%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Power Protein Pancakes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
11  People


Recipe makes 11 Servings

1 cup(s) H-E-B Quick Cook Quinoa, prepared according to package instructions
1 1/2 cup(s) whole wheat flour
2 Tsp baking powder
1 Tsp ground cinnamon
1 Tbsp ground flaxseed
2 Tbsp Central Market Vanilla Whey Protein Powder
1 cup(s) banana, smashed
2 large eggs, beaten
1 cup(s) H-E-B MooTopia Fat Free Milk
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In a large bowl, combine quinoa, flour, baking powder, cinnamon, flaxseed and protein powder.
Add banana, eggs, and milk. Mix just until combined.
Spray a medium-size skillet with non-stick cooking spray and place over medium heat.
Using a 1/3 measuring cup, pour batter into skillet. Flip each pancake after cooking 3 to 4 minutes on each side or until batter starts to bubble.
Top pancakes with 1 teaspoon syrup.



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