Lemon Blueberry Quinoa Pancakes
Fluffy quinoa pancakes bursting with juicy blueberries and lemon flavor! These delicious, healthy quinoa pancakes are easy to make and pack plenty of fiber and protein thanks to quinoa. You'll love these beautiful pancakes with a drizzle of maple syrup.
Ingredients
- Dry ingredients
- 1 cup cooked and cooled quinoa
- 3/4 cup all purpose flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Wet ingredients
- 1 large egg
- 1/3 cup fresh lemon juice
- zest of 1 large lemon
- 1/4 cup unsweetened vanilla almond milk or coconut milk
- 2 tablespoons coconut sugar or honey
- 1 teaspoon pure vanilla extract (or sub almond extract)
- 1 tablespoon olive oil
- 3/4 cup fresh or frozen blueberries
Instructions
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In a medium bowl, whisk together cooked and cooled quinoa, flour, baking powder, and salt.
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In another medium bowl, whisk together egg, lemon juice and zest, milk, honey, vanilla (or almond extract) and olive oil until smooth.
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Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If batter is way too thick, add a splash of milk.
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Lightly coat a large nonstick skillet or griddle with olive oil and place 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 and remaining batter. You may need to lower the heat to medium low after the second round to prevent burning.
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Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, honey, nut butter and/or maple syrup.
Recipe Notes
TO MAKE GLUTEN FREE: I think an all purpose GF flour would work great, but I haven't tested it.
TO MAKE VEGAN: A flax egg should work well here (1 tablespoon flaxseed meal + 3 tablespoons water)