Lemon Quinoa Pancakes

4

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

Whisk the egg buttermilk and oil together.

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.

Fold in the quinoa and zest.

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.

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.
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