Ambitious Kitchen’s Lemon Blueberry Quinoa Pancakes

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Pancakes! Who doesn’t like pancakes? Not anyone I know of yet. They may be the first item I learned to make from scratch but the variety and methods can really mess with your head, especially when one grows up in an environment where influences in food comes from everywhere.

Couple of months back, I had procured myself a 500g pack of quinoa. It is a pseudo-cereal that is considered to be a superfood, as it is high in protein, magnesium and iron and is a good source of fiber and phosphorus. It is also a source of calcium. Fancy isn’t it, for something that cooks like cous cous and look a bit like it too. Well, with quinoa in the kitchen, I figured I should do something with it. And then, came Monique’s Ambitious Kitchen with this wonderful creation! It is flavourful and, oh so, wholesome! So here is the adapted recipe:

Blueberrypancake1

Ingredients
1 cup cooked quinoa (1/3 cup of raw quinoa will yield 1 cup of cooked quinoa)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup plain yogurt
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
2/3 cup fresh blueberries

Directions

In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together eggs, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add vanilla and lemon juice and whisk again. Next gently fold in blueberries.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.

Makes about 8 pancakes. Top with fruit preserves, peanut butter, or maple syrup.

Note: I had used a ladle to pour the batter in the skillet. In my case, the yield holds constant at 6 pancakes per batch. And you know, I always eat my pancakes with maple syrup. For these, I will serve it up with some lemon wedges for that extra lemony taste and extra fresh blueberries.

Blueberrypancake2

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