Blueberry Quinoa Pancakes
Recipe: #25727
March 01, 2017
Categories: Breakfast, Eggs, Blueberry, Brunch, Oven Bake, Vegetarian, Kosher Dairy, more
"Recipe source: Saveur (March 2015)"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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