Fresh Raspberry-Quinoa Pancakes
Fluffy quinoa pancakes studded with fresh raspberries and cooked quinoa for a nutritious breakfast twist. These protein-rich pancakes are served with butter, maple syrup or honey, and optional Greek yogurt.
Ingredients
- •1 cup quinoa flour
- •¼ cup granulated sugar
- •1 tablespoon baking powder
- •½ teaspoon salt
- •¾ cup milk
- •8 tablespoons unsalted butter
- •2 whole large eggs
- •1 cup fresh raspberries
- •1 teaspoon pure vanilla extract
- •½ cup cooked quinoa
- •2 tablespoons salted butter
- •¼ cup maple syrup
- •½ cup Greek yogurt
- •for serving
Cooking Instructions
- 1.
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2 min
- 2.
2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
3 min
- 3.
3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
20 min
- 4.
4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
2 min