Blueberry Quinoa Pancakes

🧂 Ingredients

• ½ cup (60g) all-purpose flour

  or whole-wheat pastry flour
• ½ cup quinoa flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 tablespoons (24g) granulated sugar
• ¼ teaspoon kosher salt
• 1 large egg
• 1 cup (240 mL) Kefir or buttermilk
• 1 tablespoon (15g) unsalted butter

  melted, plus more for cooking
• ¾ cup frozen or fresh blueberries
• warm maple syrup

  for serving

Instructions

• 1 Whisk together the all purpose flour, quinoa flower, baking soda, baking powder,
  sugar, and salt in large mixing bowl. Set aside.
• 2 In a separate measuring cup or small bowl, whisk together the egg, buttermilk,
  and melted butter until smooth. Add the wet ingredients to the dry ingredients
  and stir with a spatula until the flour has just been absorbed; do not over mix.
• 3 Heat a tab of butter in large non-stick skillet over medium heat. Once the
  butter begins to sizzle, add batter to pan to desired size. Gently top and
  distribute blueberries onto the top of each pancake. Look for small bubbles
  begin to form on the top of the pancake – this is the signature sign to start
  flipping. Carefully flip and continue to cook on other side until golden.
• 4 Serve pancakes with hot maple syrup.

Nutrition Info