Blueberry Quinoa Pancakes
These fluffy blueberry quinoa pancakes have great texture from quinoa flour and fresh or frozen blueberries.
Ingredients
- ½ cup (60g) all-purpose flour or whole-wheat pastry flour
- ½ cup quinoa flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons (24g) granulated sugar
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup (240 mL) Kefir or buttermilk
- 1 tablespoon (15g) unsalted butter melted, plus more for cooking
- ¾ cup frozen or fresh blueberries
- warm maple syrup for serving
Instructions
- Whisk together the all purpose flour, quinoa flower, baking soda, baking powder, sugar, and salt in large mixing bowl. Set aside.
- In a separate measuring cup or small bowl, whisk together the egg, buttermilk, and melted butter until smooth. Add the wet ingredients to the dry ingredients and stir with a spatula until the flour has just been absorbed; do not over mix.
- Heat a tab of butter in large non-stick skillet over medium heat. Once the butter begins to sizzle, add batter to pan to desired size. Gently top and distribute blueberries onto the top of each pancake. Look for small bubbles begin to form on the top of the pancake – this is the signature sign to start flipping. Carefully flip and continue to cook on other side until golden.
- Serve pancakes with hot maple syrup.
Serving: 1serving, Calories: 296kcal, Carbohydrates: 47g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 76mg, Sodium: 651mg, Fiber: 3g, Sugar: 17g