Buttermilk Quinoa Pancakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 1/2 cups Self rising flour
  • 2 tbsp Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tbsp Salba chia seeds

• Dairy

  • 2 cups Buttermilk

Found on blackberrybabe.com

Description

Ingredients

• 1 and 1/2 cups self rising flour
• 2 tablespoons sugar
• 2 eggs
• 2 cups buttermilk
• 1 tsp vanilla
• 1 cup cooked quinoa
• 3 tbsp vegetable oil (for frying pan)
• 2 tablespoons Salba Chia Seeds (optional)

Directions

• In a small bowl, sift together self rising flour and sugar. In a large bowl, beat eggs, then add buttermilk and vanilla, stirring vigorously but leaving a few lumps in batter. Meter in the dry ingredients, stirring a few times with each addition. Add in quinoa and (optional) chia seeds, then allow to sit for 5-10 minutes before lightly stirring again. Heat vegetable oil in skillet on medium-high heat. Add batter to pan (about 1/2 cup for a 5 inch pancake). Cook until bubbles start to come through the top of the pancake, then flip. Finish the pancake with about 45 seconds to 1 minute of cooking, until light golden brown. Do not allow to burn.