Quinoa Pancakes with Blueberries
Ingredients
The batter
-
1 ½
cups
all-purpose gluten free flour
-
½
cup
quinoa flour
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
⅓
cup
coconut palm sugar
-
3
units
eggs (separated) or flax eggs
-
¼
cup
applesauce
-
1 ½
cups
milk of choice
-
1
teaspoon
vanilla extract
-
4
tablespoons
melted unsalted butter or Earth Balance
-
1 ½
cups
cooked quinoa
The toppings
Instructions
- Combine the flours, baking powder, sea salt, and coconut palm sugar in a medium bowl.
- In another bowl, whisk the egg yolks (or flax eggs) with applesauce, milk, vanilla, and melted butter, then mix in the dry ingredients.
- Beat the egg whites in a separate bowl until soft peaks form, then fold into the batter along with the cooked quinoa.
- Preheat a griddle or nonstick pan to 350°F and lightly oil it.
- Use a ¼ cup measure to drop batter onto the griddle, adding blueberries as the batter sets.
- Flip the pancakes when the underside is brown and cook until browned on the other side.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
15g
Total carbohydrates
29g
Total protein
4g
Sodium
720mg
Cholesterol
176mg
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