Lemon Quinoa Pancakes
Makes
4
servings
Try this recipe for breakfast or brunch, it's a great way to use up leftover quinoa and start your morning off with extra protein!
Meal Type
Breakfast
Diet Type
Vegetarian
Ingredients
Pancakes
1 egg
1 cup buttermilk
2 teaspoons oil plus for the griddle
1 cup spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cane sugar
½ teaspoon sea salt
1 cup cooked quinoa
2 teaspoons lemon zest
Blueberry Sauce
3 cups frozen blueberries
⅓ cup cane sugar
½ cup water
2 teaspoons fresh lemon juice
pinch of ground cinnamon
2 teaspoons tapioca or other starch dissolved in 1 Tablespoon water
1 egg
1 cup buttermilk
2 teaspoons oil plus for the griddle
1 cup spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cane sugar
½ teaspoon sea salt
1 cup cooked quinoa
2 teaspoons lemon zest
Blueberry Sauce
3 cups frozen blueberries
⅓ cup cane sugar
½ cup water
2 teaspoons fresh lemon juice
pinch of ground cinnamon
2 teaspoons tapioca or other starch dissolved in 1 Tablespoon water
1
Whisk the egg buttermilk and oil together.
2
Sift the dry ingredients together and add to the buttermilk mixture. Stir just until all the dry ingredients are incorporated being careful not to over mix.
3
Fold in the quinoa and zest.
4
Heat a lightly greased griddle. Drop a ¼ cup of batter onto the hot skillet. Cook until bubbles form and flip to the other side. Keep pancakes warm as you continue to bake more.
5
Blueberry Sauce:
- Put all the ingredients except the starch in a small saucepan and cook over medium-high heat for 15 minutes. Stir occasionally.
- Stir the starch mixture into the berries and cook over medium-high heat until thickened about 3 minutes. Serve over the warm pancakes.