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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 4.3 g
  • Cholesterol: 25.6 mg
  • Sodium: 220.3 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Quinoa and Blueberry Pancakes calories by ingredient
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Quinoa and Blueberry Pancakes

Submitted by: SLACHETKA103145

Introduction

By MARTHA ROSE SHULMAN

The addition of cooked quinoa to regular buttermilk pancake batter results in a thick, moist pancake thatís hefty but not heavy.

A food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
By MARTHA ROSE SHULMAN

The addition of cooked quinoa to regular buttermilk pancake batter results in a thick, moist pancake thatís hefty but not heavy.

A food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

Number of Servings: 15

Ingredients

    1.5 cups GF baking flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 tablespoon sugar
    1/8 teaspoon salt
    2 large eggs
    1 1/2 cups buttermilk
    1 teaspoon vanilla extract
    3 tablespoons canola oil
    1 cup cooked quinoa (any type)
    1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins (optional)

Directions

1. Sift together the flours, baking powder, baking soda, sugar and salt.

2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.

3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.

4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.

5. Serve hot with butter and maple syrup.


Serving Size: Makes 15 Pancakes

Number of Servings: 15

Recipe submitted by SparkPeople user SLACHETKA103145.






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