Ingredients
Dry Ingredients
- 1 c quinoa cooked and cooled
- ¾ c all purpose flour gluten-free
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 egg large, organic
- ¼ c lemon juice fresh
- ¼ c vanilla almond milk unsweetened
- 2 tbsp honey or agave
- 1 tsp pure vanilla extract
- ¾ c blueberries fresh or frozen
- 1 tbsp olive oil for batter
- olive oil or butter for cooking
Optional Toppings
- grade A maple syrup
- fresh berries
- nut butter
- honey
Instructions
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt.
- In another medium bowl, whisk together egg, lemon juice, milk, honey, vanilla and olive oil until smooth.
- Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If the batter is way too thick, add a splash of milk. *Note - using smaller blueberries will help during cooking.
- Lightly coat a large nonstick skillet or griddle with olive oil (or plant based butter) and place over medium heat.
- Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more melted butter and remaining batter. You may need to lower the heat to medium low after the second round to prevent burning. *Note - I wiped the skillet down after every 2 pancakes, mainly due to the burst of blueberries in the pan.
- Top with fresh blueberries and drizzle maple syrup, nut butter, or honey. Enjoy!
Nutrition
Calories: 346kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 41mgSodium: 397mgPotassium: 324mgFiber: 4gSugar: 12gVitamin A: 81IUVitamin C: 9mgCalcium: 169mgIron: 4mg