Blueberry Quinoa Pancakes

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Recipe source: Saveur (March 2015)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (656.5 g)
  • Calories 1104.9
  • Total Fat - 35.5 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 285.8 mg
  • Sodium - 1482.4 mg
  • Total Carbohydrate - 166.3 g
  • Dietary Fiber - 10.7 g
  • Sugars - 43.8 g
  • Protein - 33.3 g
  • Calcium - 942.4 mg
  • Iron - 5.3 mg
  • Vitamin C - 35.7 mg
  • Thiamin - 0.4 mg

Step 1

Heat oven to 350 degrees F.

Step 2

In a saucepan boil the quinoa, cinnamon and 1/2 cup water. Reduce heat to low and cook, covered until water is absorbed (10 minutes). Let cool, discard cinnamon.

Step 3

In a bowl whisk together the dry ingredients (flour-salt).

Step 4

In a separate bowl whisk quinoa, buttermilk, milk and eggs together. Stir into the dry ingredients until a batter forms.

Step 5

Heat 1 tablespoon of butter on a cask iron skillet over medium heat. Cook 1 1/2 cups batter until bubbles form on edge of pancake (4-5 minutes). Add 1/2 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven jun pancake is crisp on the outside (3-5 minutes). Repeat with remaining batter and blueberries.

Step 6

Whisk remaining sugar, the cream and lemon zest and juice in a bowl.

Step 7

Top pancakes with lemon crema, more blueberries, granola and maple syrup.

Tips & Variations


No special items needed.

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