Perfect for Weekend Mornings!

If you read my postings often you probably know by this point how much I enjoy quinoa. This incredibly nutritious ingredient has great taste and texture, and is very versatile. Check out this delicious and very light pancake recipe. Perfect for weekend mornings!


Quinoa Pancakes
Servings: 15 small pancakes (about 5 servings)

-1 cup whole-wheat flour

-1/2 cup unbleached all-purpose flour

-2 teaspoons baking powder

-1 teaspoon baking soda

-1 tablespoon sugar

-1/8 teaspoon salt

-2 large eggs

-1 1/2 cups buttermilk

-1 teaspoon vanilla extract

-3 tablespoons canola oil

-1 cup cooked quinoa (any type)

-1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins (optional)

Sift together the flours, baking powder, baking soda, sugar and salt. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up. Serve hot with butter and maple syrup.

Nutritional information per pancake: 105 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 26 milligrams cholesterol; 14 gramscarbohydrates; 1 gram dietary fiber; 192 milligrams sodium; 4 grams protein

Source: NYTimes