Blueberry Chocolate Chip Quinoa Pancakes
Deliciously fluffy blueberry chocolate chip quinoa pancakes packed with protein from egg whites, greek yogurt, and quinoa.
Ingredients
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 3 large egg whites
- 1/4 cup plain or vanilla nonfat greek yogurt
- 1/2 cup milk of your choice (skim, soy, almond, coconut)
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup fresh blueberries
- 1/2 cup chocolate chips
- Fresh fruit or fruit preserves (optional), for serving
Instructions
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt.
- In another medium bowl, whisk together egg whites, yogurt, milk, and brown sugar until smooth.
- Add egg mixture to flour mixture and whisk to combine.
- Add vanilla 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.
- 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 and remaining batter. Makes 8-10 pancakes.
Notes
Adapted from my lemon blueberry quinoa pancakes and whole wheat banana quinoa pancakes, which were originally heavily adapted from Martha Stewart.
I used dark chocolate chips for a nice contrast with the berries, but you can use whichever chocolate chip you'd like.