Fresh Raspberry-Quinoa Pancakes

Name: Fresh Raspberry-Quinoa Pancakes
Ingredients: 1 cup (4 ounces/120 grams) quinoa flour; 1/4 cup (1 ounce/50 grams) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup (6 ounces/180 milliliters) milk; 8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet; 2 large eggs; 1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish; 1 teaspoon pure vanilla extract; 1/2 cup (3 ounces/90 grams) cooked quinoa; Salted butter, at room temperature, for serving; Maple syrup or Honey, for serving; Greek yogurt, for serving

13 ingredients

4 steps

Ingredients

1 cup (4 ounces/120 grams) quinoa flour
1/4 cup (1 ounce/50 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (6 ounces/180 milliliters) milk
8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet
2 large eggs
1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish
1 teaspoon pure vanilla extract
1/2 cup (3 ounces/90 grams) cooked quinoa
Salted butter, at room temperature, for serving
Maple syrup or Honey, for serving
Greek yogurt, for serving

Directions

1

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2

2. In a blender, puree the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
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.
4

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