Fresh Raspberry-Quinoa Pancakes

Ingredients

• •1 cup quinoa flour
• •¼ cup granulated sugar
• •1 tablespoon baking powder
• •½ teaspoon salt
• •¾ cup milk
• •8 tablespoons unsalted butter
• •2 whole large eggs
• •1 cup fresh raspberries
• •1 teaspoon pure vanilla extract
• •½ cup cooked quinoa
• •2 tablespoons salted butter
• •¼ cup maple syrup
• •½ cup Greek yogurt
• •for serving

Cooking Instructions

1. 1.

   1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

   2 min

2. 2.

   2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.

   3 min

3. 3.

   3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.

   20 min

4. 4.

   4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.

   2 min