Sunday, February 9, 2014

Recipe of the Week- Quinoa Pancakes

Happy weekend, and the start of the 2014 Winter Olympics.

Today as I watch the Olympics, do my taxes and some homework I fuel for the day with some amazing gluten free Quinoa blueberry pancakes. Quinoa is high in protein and healthy amino acids.
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Quinoa Pancakes
Makes approximately 12 pancakes
Ingredients
2 cups quinoa flour
½ cup almond flour* optional
2 tbsp. light brown sugar
2 tsp. baking powder
2 tsp. cinnamon
1 cup milk
2 tbsp. canola oil, plus more for cooking
¼ cup plain Greek yogurt
1 tsp. vanilla extract
1tsp almond extract
2 eggs
1-2 cups frozen or fresh blueberries

Instructions
1. In a large bowl, whisk together quinoa and almond flour, brown sugar, baking powder, and cinnamon.

2. In another bowl, whisk together milk, yogurt, oil, vanilla, almond and eggs until well-combined.

3. Stir the wet ingredients into the dry ingredients and mix until combined.
4. Heat a well-oiled, large skillet or griddle over medium heat.

Add oil to skillet/griddle in 1/4 cup scoops, top with 5-10 frozen blueberries and cook until small bubbles just begin to form on the pancake’s surface.

5. Flip and cook the opposite side for another 1-2 minutes.
6. Serve immediately with syrup. ( I prefer plain yogurt and syrup) 


Let me know what you think and any modification you make! Enjoy!

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