Lemon Blueberry Quinoa Pancakes
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.77 out of 5 stars
(13)
Ingredients
3 servings
- Dry ingredients
- 1 cup cooked and cooled quinoa
- 3/4 cup all purpose flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Wet ingredients
- 1 large egg
- 1/3 cup fresh lemon juice
- zest of 1 large lemon
- 1/4 cup unsweetened vanilla almond milk or coconut milk
- 2 tablespoons coconut sugar or honey
- 1 teaspoon pure vanilla extract (or sub almond extract)
- 1 tablespoon olive oil
- 3/4 cup fresh or frozen blueberries
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Preparation
Step 1
In a medium bowl, whisk together cooked and cooled quinoa, flour, baking powder, and salt.
Step 2
In another medium bowl, whisk together egg, lemon juice and zest, milk, honey, vanilla (or almond extract) and olive oil until smooth.
Step 3
Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If batter is way too thick, add a splash of milk.
Step 4
Lightly coat a large nonstick skillet or griddle with olive oil and place over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. You may need to lower the heat to medium low after the second round to prevent burning.
Step 5
Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, honey, nut butter and/or maple syrup.
Step 6
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