Description:
Delicious recipe of the quinoa pancakes infused with the vibrant burst of blueberries. These wholesome delights blend the nutty goodness of quinoa with the sweet juiciness of blueberries, creating a deliciously nutritious stack that will redefine your morning routine.
Cooking time:
25 minutes
Dry ingredients:
1 cup quinoa
3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
Wet ingredients:
1 egg
1/3 cup fresh lemon juice
zest of 1 lemon
1/4 cup vanilla, almond or coconut milk
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon olive oil
3/4 cup blueberries, fresh or frozen
Recipe:
1. Whisk together cooked and cooled quinoa, flour, baking powder, and salt in a medium bowl.
2. In another medium bowl, create a smooth mixture by whisking together egg, lemon juice, zest, milk, honey, vanilla extract, and olive oil.
3. Combine wet ingredients with the dry ones and whisk until well mixed, then gently fold in blueberries. Adjust batter consistency with a splash of milk if needed.
4. Lightly coat a large skillet with olive oil over medium heat. Drop 1/4 cup of batter onto the skillet, cooking until bubbles form on top (about 3 minutes). Flip the pancakes and cook until the underside is golden brown (additional 3 minutes). Wipe the skillet clean and repeat with more melted butter for the remaining batter, adjusting heat if necessary.
5. Top your stack with delectable choices such as fruits, honey, nut butter, or maple syrup.
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