Allergy risks in this recipe:
- Eggs
- Wheat
- Dairy
Whole Grain Quinoa Blueberry Pancakes
Ingredients:
- 1 1/2 cup white wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon maple syrup or brown sugar (optional)
- 1 teaspoon allspice
- pinch of salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons oil
- 1 cup cooked quinoa
- 1 1/2 cups fresh or frozen (thawed and drained) blueberries
Instructions:
Step 1: Sift the flour, baking powder, baking soda, and salt together over a bowl.
Step 2: Whisk the eggs until a bit frothy and then whisk in the buttermilk.
Step 3: Now blend in the vanilla and the oil.
Step 4: Combine the dry and wet mixes and whisk; don’t over beat but leave the batter a bit lumpy.
Step 5: Now gently fold in the cooked quinoa.
Step 6 (optional): You can add the blueberries directly to the batter or drop a few at a time onto each pancake—the choice is yours.
Step 7: Heat a griddle over medium-hot heat (or 375 if you have an electric griddle) You may want to brush the griddle with a light coating of butter or oil but it’s probably not needed.
Step 8: Use a 1/4 cup to drop batter onto hot griddle. Cook pancakes until you see bubbling on top and sides. Flip and cook on there other side until golden brown.
Suitable for freezing, makes about 14 pancakes but yield depends on the size of each individual pancake.
If you do not have buttermilk on hand, it is very easy to make a substitute.
Buttermilk Substitute:
- 1 cup of milk (preferably whole milk)
- 1 tablespoon lemon juice (you can also use 1 tablespoon apple cider vinegar)
Instructions:
Step 1: Add a tablespoon of lemon juice in a cup or bowl that is at least 2 cups in size. I like to use a liquid measuring cup.
Step 2: Now add 1 cup of milk (easy if you are using a measuring cup to begin with!) to the lemon juice and let stand for about 5 minutes; mix then use.
You can also use a mixture of 3/4 cup plain yogurt with 1/4 cup of milk.
