Fresh Raspberry-Quinoa Pancakes

INGREDIENTS

• 1 cup (4 ounces) quinoa flour

• 1/4 cup (1 ounce) granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3/4 cup (6 ounces) milk

• 8 tablespoons (4 ounces) unsalted butter, melted and slightly cooled, plus more for greasing the skillet

• 2 large eggs

• 1 cup (5 ounces) fresh raspberries, plus more for garnish

• 1 teaspoon pure vanilla extract

• 1/2 cup (3 ounces) cooked quinoa

• Salted butter, at room temperature, for serving

• Maple syrup or Honey, for serving

• Greek yogurt, for serving

   

INSTRUCTIONS

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. in a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.

3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.

4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.

| Adapted from MARIA DEL MAR SACASA/THE QUINOA COOKBOOK