Lemon Blueberry Quinoa Pancakes

• Vegetarian

• Produce

  • 2/3 cup Blueberries, fresh
  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 1 tbsp Sugar or honey

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 3/4 cup All-purpose flour, whole wheat white
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/3 cup Greek yogurt, plain nonfat
  • 2 tbsp Milk, skim

Found on ambitiouskitchen.com

Description

Ingredients

• 1 cup cooked quinoa
• 3/4 cup all-purpose flour or white whole wheat
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 egg white
• 1/3 cup plain nonfat greek yogurt
• 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
• 1/4 cup fresh lemon juice, depending on your lemon preference
• zest of 1 lemon
• 1 tablespoon sugar or honey
• 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 egg whites, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine.
• Add vanilla and lemon juice and lemon zest; 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 about 9 pancakes, 3 pancakes each. Top with fruit preserves, peanut butter, or maple syrup.

Nutrition