Blueberry Quinoa Pancakes
Created by ellie on March 1, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #25727
Ingredients
- 1/2 cup quinoa (rinsed)
- 2 cinnamon sticks
- 4 cups all-purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 2 tablespoons baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 2 cups whole milk
- 4 large eggs
- 4 tablespoons unsalted butter
- 2 cups blueberries
- 1/2 cup cream (Mexican cream or sour cream)
- 1 lemon, whole (zest and juice of)
How to Make
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Step 1: Heat oven to 350 degrees F.
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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.
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Step 3: In a bowl whisk together the dry ingredients (flour-salt).
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Step 4: In a separate bowl whisk quinoa, buttermilk, milk and eggs together. Stir into the dry ingredients until a batter forms.
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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.
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Step 6: Whisk remaining sugar, the cream and lemon zest and juice in a bowl.
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Step 7: Top pancakes with lemon crema, more blueberries, granola and maple syrup.
Nutritional Facts
- 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