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.
Quinoa
Pancakes
Makes
approximately 12 pancakes
Ingredients
2 cups quinoa flour
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
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
1 tsp. vanilla extract
1tsp almond extract
2 eggs
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!
