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Quinoa Pancake Quick Low-Fat Breakfast
This delightful low fat breakfast pancake offers a perfect blend of soft fluffy texture and vibrant flavors as it combines the sweetness of banana with the savory tang of tianmianjiang and fresh herbs giving it a unique taste that is both nutritious and satisfying. A delicious Quinoa Pancake Quick Low-Fat Breakfast recipe.
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 1
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quinoa Pancake Quick Low-Fat Breakfast
| Ingredient | Amount |
|---|---|
| egg | 1 as needed |
| cherry tomatoes (assorted colors) | 5 as needed |
| cilantro stems | 10 as needed |
| banana | ½ |
| sweet bean paste (tianmianjiang) | 1 as needed |
| mixed nuts | 1 as needed |
| wild sedum (yangxin vegetable) | 1 as needed |
- egg1 as needed
- cherry tomatoes (assorted colors)5 as needed
- cilantro stems10 as needed
- banana½
- sweet bean paste (tianmianjiang)1 as needed
- mixed nuts1 as needed
- wild sedum (yangxin vegetable)1 as needed
Cooking StepsHow to cook Quinoa Pancake Quick Low-Fat Breakfast step by step
-
Step 1Start with a ready-made quinoa pancake (Fugu brand).
-
Step 2Take out one piece — the texture is very fine and smooth.
-
Step 3Peel it apart layer by layer — soft yet chewy, and it does not tear.
-
Step 4A close-up of the texture — delicious even on its own, with the natural aroma of the ingredients.
-
Step 5Cut the cherry tomatoes in half and trim the tips into a V-shape to form little hearts.
-
Step 6Prepare a small handful of breakfast nuts.
-
Step 7Slice the banana and use a cookie cutter to cut flower shapes.
-
Step 8Line the plate with wild sedum leaves as a base.
-
Step 9Fold the pancake into a trapezoid shape, brush the lower portion with sweet bean paste, and add scrambled egg.
-
Step 10Arrange the banana flowers on top.
-
Step 11Arrange the cherry tomatoes, cilantro stems, and nuts.
-
Step 12A beautiful, nutritious breakfast — low-fat, gluten-free, tender and fragrant!
Quinoa Pancake Quick Low-Fat Breakfast
This delightful low fat breakfast pancake offers a perfect blend of soft fluffy texture and vibrant flavors as it combines the sweetness of banana with the savory tang of tianmianjiang and fresh herbs giving it a unique taste that is both nutritious and satisfying. A delicious Quinoa Pancake Quick Low-Fat Breakfast recipe.
Ingredients
- 1 as needed egg
- 5 as needed cherry tomatoes (assorted colors)
- 10 as needed cilantro stems
- ½ banana
- 1 as needed sweet bean paste (tianmianjiang)
- 1 as needed mixed nuts
- 1 as needed wild sedum (yangxin vegetable)
Instructions
-
Start with a ready-made quinoa pancake (Fugu brand).
-
Take out one piece — the texture is very fine and smooth.
-
Peel it apart layer by layer — soft yet chewy, and it does not tear.
-
A close-up of the texture — delicious even on its own, with the natural aroma of the ingredients.
-
Cut the cherry tomatoes in half and trim the tips into a V-shape to form little hearts.
-
Prepare a small handful of breakfast nuts.
-
Slice the banana and use a cookie cutter to cut flower shapes.
-
Line the plate with wild sedum leaves as a base.
-
Fold the pancake into a trapezoid shape, brush the lower portion with sweet bean paste, and add scrambled egg.
-
Arrange the banana flowers on top.
-
Arrange the cherry tomatoes, cilantro stems, and nuts.
-
A beautiful, nutritious breakfast — low-fat, gluten-free, tender and fragrant!
