In search of a quick protein breakfast, I thought of making a pancake with cooked quinoa. Ideal for breakfast, left neutral in flavor with just a pinch of salt and a happy chicken egg, and it’s all set.

There are various pancakes online, but they are always made with flour. A significant inconvenience when seeking a protein breakfast, prepared in five minutes, since pancake batter always needs to rest for at least half an hour.

On the other hand, I often find myself with surplus of cooked grains, due to my compulsive meal prep habits, I always cook in abundance, then some portion is vacuum-sealed for the following days, part goes into jars and freezer for emergencies.

I often use quinoa, amaranth, sorghum, buckwheat, brown rice, millet cooked, as whole grains even for breakfast. I mix them with fruit, compote, yogurt, for a sweet breakfast. I combine them with vegetables, tofu, hummus, legumes if I prefer it savory.

Today I simply opened the fridge, put the cooked quinoa in an immersion blender, added an egg and a pinch of salt. Blended and put it in a pan. Done.

A neutral base, which you can sweeten with malt, honey, fruit, etc., or use for a savory breakfast with nuts and avocado as in this case.

Naturally, with the same dose, you can prepare 2 pancakes instead of one. If you already know it will be a sweet breakfast, you can add sweetener during cooking, or if it will be savory, herbs like thyme, salt, pepper, etc. during cooking.

Don’t want to add the egg since quinoa is already protein-rich on its own? Combine the quinoa with 50 g of chickpea flour and 100 g of water or vegetable beverage until you get a pancake batter consistency and proceed.

I find it very convenient to freeze it and decide at the last minute how to use it.

If you’re interested in savory or sweet breakfasts, try these alternatives: