The quinoa craze continues (with a lot of alliteration, apparently).
Since we’ve already done a Super Green Salad and Almond Cranberry Cookies, I thought for today’s installment we’d try some breakky. Perhaps quinoa isn’t the first thing that comes to your mind for morning food, but considering that it’s full of protein, calcium, iron, as well as vitamins B and E, it’s a fitting way to start the day.
Another nice thing about this dish: it calls for quinoa flour which is gluten free and lighter that wheat flour. So you don’t get that heavy feeling that can sometimes accompany a large dose of white flour.
Blueberry Quinoa Pancakes
Makes 12 pancakes
2 cups quinoa flour
4 teaspoon baking powder
½ teaspoon sea salt
2 tablespoons canola oil plus more for cooking
2 cups water
1 cup blueberries
Mix dry ingredients in a bowl.
Add liquids and stir to mix. Batter will be slightly lumpy.
Fold in blueberries.
Heat pan or griddle until a drop of water “dances” on it.
Spoon ½ cup of batter onto hot griddle.
Bubbles will begin to form on top of the pancake.
When edges seem dry and most (but not all) the bubble have popped, flip the pancake.
Serve with maple syrup or honey.
It seems silly to write “serve with maple syrup or honey,” but it’s a must. Without the syrup, the quinoa flour is a little too savory. But once you add the syrup, that earthiness gives way to sweetness and you are 100% in the breakfast zone!