The use of quinoa, a superfood grain, results in fluffy pancakes that are full of fiber and protein. This dish, which is loaded with fresh blueberries, is a great way to start the day or have a filling brunch on the weekend.
You can simply modify this recipe to suit your dietary requirements, whether you’re seeking a vegan or gluten-free version. So make these delicious Blueberry & Quinoa Pancakes instead of that boring cereal!
If you love blueberries as an additive to some of your sweet cooking mixtures, then this pancake mix was created just for you. Simple and easy to make, but very delicious in all the ways you can think about.
Ingredients
- 1 cup of whole-wheat flour
- 1/2 cup (unbleached) – All-purpose flour
- 2 tsp – Baking powder
- 1 tsp – Baking soda
- 1 tbsp – Sugar
- 1/8 tsp – Salt
- 2 – Eggs
- 1 1/2 cups – Buttermilk
- 1 tsp – Vanilla extract
- 3 tbsp – Canola oil
- 1 cup cooked (any type) – Quinoa
- 1 1/2 cups – Blueberries
Instructions To Bake
Step 1 – Mix all the flour, baking powder, and soda, as well as the sugar and salt.
Step 2 – In a separate bowl, whisk the eggs, then mix in the buttermilk, then whisk in the vanilla extract and the oil.
Step 3 – Mix the two bowl mixtures, and whisk together. A few lumps are fine so don’t overbeat. Fold in the quinoa.
Step 4 – Heat a griddle over medium-hot heat. Brush with butter or oil, if necessary.
Step 5 – Drop 3 to 4 tablespoons of mix onto a hot griddle. Put six to eight blueberries on each pancake.
Step 6 – Cook until bubbles are seen coming through, 2 to 3 minutes.
Step 7 – Flip and cook the other side for about a minute or until golden browned.
Step 8 – Remove from the heat, and continue to cook until all of the batter is used up.
This Blueberry & Quinoa Pancake dish is hopefully enjoyable for you! Your morning routine will include these tasty and nourishing pancakes as a new favorite.
Go ahead and use your imagination and try various topping combinations. Very nice alternatives include chopped almonds, honey drizzled over them, or a dollop of Greek yogurt. Pancakes may be simply reheated in a microwave or toaster oven and kept well in the refrigerator for up to three days.