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Ingredients:

• 2 cups whole wheat flour
• 1/4 cup quinoa, cooked
• 2 scoops vanilla protein powder
• 2 cups 1% milk
• 2 whole eggs
• 3/4 teaspoon salt
• 1 teaspoon allspice, ground
• 1/2 nutmeg, ground
• 1 teaspoon cinnamon, ground
• 1 teaspoon ginger, ground
• 1/8 teaspoon cloves, ground
• 8 tablespoons almonds, chopped
• 8 tablespoons walnuts, chopped
• 1 cup blueberries
• 2 tablespoons maple syrup

Directions:

1. Mix the dry ingredients in a bowl including the protein powder.
2. Whisk together the milk and egg yolks in a bowl. Add the spices to the milk mixture and add it to the dry ingredients.
3. Whisk the egg whites in a separate bowl until they are stiff and peak. Fold egg whites into the mixture.
4. Ladle pancake batter onto greased skillet and cook on each side, approximately 2-3 minutes.
5. Chop the nuts and add them to a bowl with the washed berries and syrup.
6. Top pancakes with nut mixture and serve.

Yield:

8 servings (2 pancakes each)

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Spices have been used for thousands of years. They are considered phytonutrient powerhouses with antioxidant and antimicrobial properties. Contrary to common belief, allspice is not a blend of different spices, but a berry discovered by Christopher Columbus in Jamaica. However, the flavors of this berry are reminiscent of a combination of cloves, ginger, nutmeg and cinnamon. Allspice is a main ingredient in Caribbean and Indian cuisine as well as many baking recipes.